Rhubarb Compote with Quick Coconut Sorbet

Name: Rhubarb Compote with Quick Coconut Sorbet
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 crystallized ginger; 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon peel; Quick Coconut Sorbet (click for recipe) or 1 pint purchased coconut sorbet