- 3/4 cup water
- 3/4 cup sugar
- 2 (1-pound) packages frozen whole strawberries (not in syrup), thawed
- 2 tablespoons fresh lemon juice
- 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: an ice cream maker
- Accompaniment: lemon-almond tuiles
- Cook water and sugar in a small heavy saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and cool syrup completely.
- 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.
- Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 3 hours.
- Preheat oven to 400°F with rack in middle.
- 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.
- Cool to warm, about 30 minutes, then sprinkle rose water over rhubarb. Serve rhubarb and its juices with sorbet.