RHUBARB COMPOTE

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Rhubarb Compote image

Provided by Marian Burros

Categories     dinner, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 4

2 cups water
1 cup sugar
2 cups rhubarb cut into 1/2-inch pieces
1/2 cup red currant jelly

Steps:

  • Combine sugar and water and cook until sugar melts and becomes syrupy and inserted candy thermometer registers 236 degrees.
  • Gently poach rhubarb in sugar syrup about 2 to 3 minutes, until tender when pierced with knife. Drain immediately over nonmetallic strainer, reserving liquid. Cool rhubarb.
  • Cook 6 tablespoons of reserved liquid with currant jelly until jelly melts. Cool.
  • Toss rhubarb with currant jelly glaze and serve with rhubarb sherbet.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 0 grams, Carbohydrate 54 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 47 grams

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