Rhubarb Compote with Quick Coconut Sorbet

(from Lucianolinda’s recipe box)

Source: Southern Living

Serves 6 people

Categories: frozen dessert

Ingredients

  • 2 lbs. fresh rhubarb, trimmed, cut into 1-inch pieces (about 7 cups)
  • 1/2 cup currant jelly
  • 1/2 sugar
  • 1/4 cup minced crystallized ginger
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. grated lemon peel
  • Quick Coconut Sorbet or 1 pint purchased coconut sorbet
  • Quick Coconut Sorbet:
  • 1 15-oz. can cream of coconut (such as Coco Lopez) *
  • 1 cup ice-cold water
  • 1/4 tsp. rum extract

Directions

  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.

  2. Quick Coconut Sorbet:

  3. Whisk all ingredients in medium bowl. Transfer to 11 × 7 × 2 inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (can be made 2 days ahead. Cover and keep frozen.)
  4. *Available in the liquor department of most supermarkets.

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