Recipe Rhubarb and Gin Dessert with Rose Cream

INGRÉDIENTSFor the Rhubarb and Gin Sorbet

For the Rose Cream

PRÉPARATIONFor the sorbet

Combine the sugar and water in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar dissolves. Add the rhubarb and simmer until very tender and beginning to break down, about 10 minutes.
Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Add the lime juice and corn syrup. Chill thoroughly.
Just before churning, stir in the gin. Freeze and churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Store in the freezer in an airtight container.

For the Rose Cream

Whip the cream to soft peaks, then add the sugar, then the rose water (one drop at a time) until you reach your desired flavor.
To serve: Top the sorbet scoops with a few drops of chilled gin and a dollop of rose cream.