Warm Rhubarb Compote with Walnut-Coconut Crunch

Name: Warm Rhubarb Compote with Walnut-Coconut Crunch
Yield: 4 Servings
Ingredients: 4 cups 1/2-inch pieces trimmed rhubarb (about 1 1/4 pounds); 2/3 cup plus 5 tablespoons sugar; 1/4 cup crème de cassis (black-currant liqueur) or Chambord; 1/2 cup walnut pieces; 1/2 cup 1/4-inch-thick strips unsweetened flaked organic coconut; 2/3 cup plain Greek-style yogurt; Wildflower honey (for drizzling)

By Rozanne GoldPhotographer Craig Cutler

March 31, 2008

Image may contain Food Creme Dessert Cream Ice Cream and Whipped Cream

Recipe notes