Skip to main content
Epicurious

Roasted Rhubarb with Rose Water and Strawberry Sorbet

3.1

(2)

Image may contain Food Bread Creme Cream Dessert Confectionery and Sweets
Roasted Rhubarb with Rose Water and Strawberry SorbetRomulo Yanes

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.

Cooks' note:

Sorbet keeps 1 week.

See Related Recipes and Cooking Tips

Read More
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Lemon Icebox Pie
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
Paloma Slushy
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Sour Cherry and Campari Galette
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Gourmet Strawberry Pop-Tarts
Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.