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Roasted Rhubarb with Rose Water and Strawberry Sorbet

['3/4 cup water', '3/4 cup sugar', '2 (1-pound) packages frozen whole strawberries (not in syrup), thawed', '2 tablespoons fresh lemon juice', '3/4 cup sugar', '1 1/2 teaspoons potato starch', '1 1/2 pounds rhubarb stalks, cut diagonally into 2-inch pieces', '3/4 teaspoon rose water', 'Equipment: an ice cream maker', 'Accompaniment: lemon-almond tuiles']

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.
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.

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