Roasted Rhubarb with Rose Water and Strawberry Sorbet


epicurious
180 mins (prep 30)
9 ingredients
makes 6 servings
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.

Categories:  summer , spring , passover ,
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Ingredients

Nutrition

Serving Size (202.83 g)
Servings 6
Amount per Serving
Calories 252.72 Calories from Fat 2.07
% Daily Value *
Total Fat 0.23g 2.09%
Saturated Fat 0.06g 1.8%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 6.31mg 1.58%
Total Carbohydrate 64.29g 128.57%
Dietary Fiber 2.04 g 48.99%
Sugars 60.28 g %
Protein 1.02g 12.25%
Vitamin A 115.67IU% Vitamin C 9.07mg%
Calcium 99.0mg% Iron 0.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
fresh lemon juice, potato starch, rose water, an, ice cream, accompaniment
 

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