Rhubarb Compote With Quick Coconut Sorbet
- 2 pounds fresh rhubarb trimmed, and cut into 1" pieces - (abt 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 (see recipe) (or 1 pint purchased coconut sorbet)
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.
This recipe yields 6 servings.