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Ingredientes
- 2 lb fresh rhubarb trimmed, and
- Â Â 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
- Â Â Quick Coconut Sorbet (see recipe)
- Â Â (or possibly 1 pint purchased coconut sorbet)
Direcciones
- 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.)
- Spoon into bowls. Top with sorbet and serve.
- 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% |
