Name: Roseberry-Rhubarb Gelato
Yield: Yield: About 3½ cups
Ingredients: About 4½ ounces rhubarb, fruit cut into 1-inch pieces (1 cup), tough strings removed with a vegetable peeler, leaves discarded (they are toxic); ¼ cup granulated light brown sugar and about ⅔ cup granulated white sugar, or all granulated white sugar; 2 cups (about 12 ounces) fresh ripe strawberries, rinsed, hulled, and quartered; About 1 cup (about 6 ounces) fresh ripe raspberries; Generous pinch of salt; ½ cup heavy cream (preferably not ultra-pasteurized), very cold; 1 teaspoon rose water, or to taste

Preparation info

Yield: About
3½ cups

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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 w

Ingredients

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Ingredients

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