Active Time

　　30 min

　　Total Time

　　3 3/4 hr

　　Rhubarb and strawberries usually meet in late-spring pies. This dessert plays on the combination's sophistication. When roasted, rhubarb becomes more intense in flavor and color while still retaining its shape. Rose water contributes a floral delicacy (use it sparingly; a little goes a long way), and strawberry sorbet imparts a cool note.

　　

Ingredients

Makes 6 servings

　　

For sorbet

3/4 cup water

　　3/4 cup sugar

　　2 (1-pound) packages frozen whole strawberries (not in syrup), thawed

　　2 tablespoons fresh lemon juice

　　

For rhubarb

3/4 cup sugar

　　1 1/2 teaspoons potato starch

　　1 1/2 pounds rhubarb stalks, cut diagonally into 2-inch pieces

　　3/4 teaspoon rose water

　　

Equipment:

Equipment: an ice cream maker

　　Accompaniment: lemon-almond tuiles

　　

Make sorbet:

Step 1

Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and cool syrup completely.

　　

Step 2

Purée strawberries with syrup in a food processor until smooth, then force through a fine-mesh sieve into a bowl and stir in lemon juice. If mixture isn't already cold, quick-chill by putting bowl in an ice bath and stirring occasionally for about 15 minutes.

　　

Step 3

Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.

　　

Roast rhubarb while sorbet freezes:

Step 4

Preheat oven to 400°F with rack in middle.

　　

Step 5

Whisk together sugar and potato starch in a 13- by 9-inch shallow baking dish. Add rhubarb and toss. Roast until rhubarb is just tender (not falling apart), 20 to 25 minutes.

　　

Step 6

Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with sorbet.

　　Cooks' note:

　　Sorbet keeps 1 week.