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Roasted Rhubarb with Rose Water and Strawberry Sorbet

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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.

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