Rhubarb Compote With Quick Coconut Sorbet Recipe

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0 votes | 641 views
Servings: 6

Ingredients

Cost per serving $1.93 view details
  • 2 lb fresh rhubarb trimmed, and
  •     cut into 1" pcs - (abt 7 c.)
  • 1/2 c. currant jelly
  • 1/2 c. sugar
  • 1/4 c. chopped
  • 2 Tbsp. fresh lemon juice
  • 1 tsp grated lemon peel
  •     Quick Coconut Sorbet (see recipe)
  •     (or possibly 1 pint purchased coconut sorbet)

Directions

  1. Combine first 6 ingredients in heavy pot. Bring to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer till mix thickens slightly, about 10 min. Transfer to medium bowl. Chill compote till cool. (Can be made 1 day ahead. Cover and chill.)
  2. Spoon into bowls. Top with sorbet and serve.
  3. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 163g
Recipe makes 6 servings
Calories 164  
Calories from Fat 2 1%
Total Fat 0.23g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 13mg 1%
Potassium 349mg 10%
Total Carbs 41.89g 11%
Dietary Fiber 2.4g 8%
Sugars 32.38g 22%
Protein 1.09g 2%
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