Name: Rhubarb Compote with Quick Coconut Sorbet
Yield: Makes 6 servings
Ingredients: 2 pounds fresh rhubarb, trimmed, cut into 1-inch pieces (about 7 cups); 1/2 cup currant jelly; 1/2 cup sugar; 1/4 cup minced; 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon peel; Quick Coconut Sorbet or 1 pint purchased coconut sorbet

Recipe information

Yield
Makes 6 servings

Ingredients

2 pounds fresh rhubarb, trimmed, cut into 1-inch pieces (about 7 cups)

1/2 cup currant jelly

1/2 cup sugar

1/4 cup minced

2 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

Quick Coconut Sorbet or 1 pint purchased coconut sorbet

Preparation

Combine first 6 ingredients in heavy pot. Bring to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until mixture thickens slightly, about 10 minutes. Transfer to medium bowl. Refrigerate compote until cold. (Can be made 1 day ahead. Cover and chill.) Spoon into bowls. Top with sorbet and serve.