Rhubarb Compote With Quick Coconut Sorbet

Recipe Ingredients

2 lbs	908g / 32oz	Fresh rhubarb - trimmed, and
		Cut into 1" pieces - (abt 7 cups)
1/2 cup	31g / 1.1oz	Currant jelly
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	23g / 0.8oz	Minced
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Grated lemon peel
		Quick Coconut Sorbet - (see recipe)
		= (or 1 pint purchased coconut sorbet)

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Bon Appetit, April 2001

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