Name: Roseberry-Rhubarb Gelato
Yield: Yield: about 3½ cups
Cuisine: United States
Ingredients: ¼ cup granulated light brown sugar and about ⅔ cup granulated white sugar, or all granulated white sugar; About 4 ½ ounces rhubarb, ends trimmed (discard leaves; they can be toxic), tough strings removed with a vegetable peeler, and stalks cut into 1-inch pieces (1 cup); 2 cups fresh ripe strawberries (about 12 ounces), rinsed, then hulled and quartered; About 1 cup fresh ripe raspberries (about 6 ounces); About 1 teaspoon rose water; Generous pinch of salt; ½ cup heavy cream, preferably not ultrapasteurized, very cold

Preparation info

Yield: about
3½ cups

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

The synagogue in Pitigliano, Italy, was bursting with roses and the sweet voices of the children’s chorus filled the air. It was Shavuot, June 1938, and Edda Servi Machlin, author of the evocative cookbook-memoir, The Classic Cuisine of the Italian Jews, was celebrating her bat mitzvah in a magnificent service employing the rich Pitigliano liturgy reserved for special occasions.

Persecution of Italy’s Jews had already begun, yet here, as in America, ancient Hebrew traditions were st