RHUBARB COMPOTE WITH QUICK COCONUT SORBET

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Rhubarb Compote with Quick Coconut Sorbet image

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

  • 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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