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Rhubarb Compote with Quick Coconut Sorbet

4.4

(4)

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

  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.

TagsFruit DessertDessertCompoteCondimentSorbetFrozen DessertRhubarbFruitGingerHerbs & SpicesDairy FreeNut FreeVeganMake AheadSpringBon Appétit
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