Top Recipe - Rebecca Masson's Rhubarb Rose Crisp with Crème Fraiche Sherbet

Lisa Vanderpump called this her favorite dish of the challenge.

Rhubarb Rose Crisp with Crème Fraiche Sherbet

Rose Rhubarb Crisp:
10 cups rhubarb
1/4 cup cornstarch
1 cup sugar
1 tablespoon vanilla bean paste
2 teaspoons rose water, to taste

Topping:
8 1/2 ounces flour
8 ounces brown sugar
1/2 teaspoon salt
8 ounces butter
1 3/4 cups oats

Sherbet:
2 1/2 pounds crème fraiche
2 cups light corn syrup
1/2 cup lemon juice
2/3 cup sugar
1 pinch salt

Rose Rhubarb Crisp:
1. Toss rhubarb, sugar, cornstarch, vanilla, rose water and let macerate for about 30 minutes.
2. Place in ramekins to bake.

Topping:
1. Place flour, sugar, butter and salt in food processor, pulse until it resembles coarse sand.
2. Place in a bowl and with hands blend in oats until large crumbles.
3. Sprinkle over top of crisp filling

Sherbet:
1. Combine all ingredients in a blender or using an immersion blender.
2. Spin in ice cream machine and place over top of crisp.

© 2011 CHEF REBECCA MASSON

Posted on AllTopChef.com