Skip to main content
Epicurious
Bon Appétit

Rhubarb Compote with Quick Coconut Sorbet

4.4

(4)

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

  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.

TagsFruit DessertDessertCompoteCondimentSorbetFrozen DessertRhubarbFruitGingerHerbs & SpicesDairy FreeNut FreeVeganMake AheadSpringBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.