Spago's Pink Lady apple, fennel and rhubarb crumble with buttermilk sherbet Recipe - Los Angeles Tim

Ingredients

• 3/4 cup sugar
• 1/2 cup water
• 1/2 cup heavy cream
• 1/4 teaspoon lemon zest
• 2 cups buttermilk
• 1/4 cup lemon juice
• Pinch of salt
• 1/4 cup butter, ice-cold
• 1/4 cup flour
• 1/4 cup almond meal or almond flour
• 1/4 cup powdered sugar
• 1 pound Pink Lady apples, peeled, quartered and sliced
• 1/2 pound fennel
• 1/2 pound rhubarb, peeled and sliced into eighth-inch slices
• 3/4 cup verjuice , divided
• 2/3 cup apple juice
• 1 cup sugar, divided
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1/4 teaspoon rose water
• 1/4 teaspoon orange zest