WARM RHUBARB COMPOTE WITH WALNUT-COCONUT CRUNCH

Warm Rhubarb Compote with Walnut-Coconut Crunch image

Provided by Rozanne Gold

Yield Makes 4 servings

Number Of Ingredients 7

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4 cups 1/2-inch pieces trimmed rhubarb (about 1 1/4 pounds)
2/3 cup plus 5 tablespoons sugar
1/4 cup crème de cassis (black-currant liqueur) or Chambord
1/2 cup walnut pieces
1/2 cup 1/4-inch-thick strips unsweetened flaked organic coconut*
2/3 cup plain Greek-style yogurt**
Wildflower honey (for drizzling)

Steps:

Bring rhubarb, 2/3 cup sugar, and crème de cassis to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer until rhubarb is soft, about 10 minutes. Transfer to refrigerator to cool slightly. DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated. Rewarm, if desired.
Place walnuts and remaining 5 tablespoons sugar in medium nonstick skillet. Stir constantly over high heat until sugar melts and turns deep amber color, about 3 minutes. Remove from heat. Add coconut and stir until well combined, about 30 seconds. Press onto bottom of pan. Cool in pan. Break into shards. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Divide rhubarb compote among 4 large wineglasses. Spoon dollop of yogurt atop compote, drizzle with honey, and top with walnut-coconut crunch.
Available at natural foods stores and specialty foods stores.
** A thick yogurt that's sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and refrigerate 4 hours or overnight to drain.