Recipe information
Yield
Makes 6 servings
Ingredients
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
Preparation
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.
