Rhubarb Compote With Quick Coconut Sorbet

Rhubarb Compote With Quick Coconut Sorbet
Rhubarb Compote With Quick Coconut Sorbet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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.

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