Rhubarb Compote with Quick Coconut Sorbet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
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