Make sorbet: 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.
Roast rhubarb while sorbet freezes: 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.
Cooks' note: Sorbet keeps 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	264.73 Kcal (1108 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	7.89mg	0%
Potassium	480.5mg	10%
Total Carbs	69.04g	23%
Sugars	59.41g	238%
Dietary Fiber	5.29g	21%
Protein	2.71g	5%
Vitamin C	71.5mg	119%
Calcium	117.7mg	12%

Amount Per 100 g
Calories	79.95 Kcal (335 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.38mg	0%
Potassium	145.12mg	10%
Total Carbs	20.85g	23%
Sugars	17.94g	238%
Dietary Fiber	1.6g	21%
Protein	0.82g	5%
Vitamin C	21.6mg	119%
Calcium	35.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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