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 crystallized ginger
2
tablespoons fresh lemon juice
1
teaspoon grated lemon peel
Quick Coconut Sorbet (click for recipe) or 1 pint purchased coconut sorbet
Need to make a substitution?
Preparation
Combine first 6 ingredients in heavy pot. Bring toi 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. DO AHEAD Can be made 1 day ahead. Cover and chilld. Spoon into bowls. Top with sorbet and serve.