Rhubarb Compote with Quick Coconut Sorbet Recipe

Rhubarb Compote with Quick Coconut Sorbet Recipe

  • 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
  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.
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