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Receta Rhubarb Compote With Quick Coconut Sorbet
by Global Cookbook

Rhubarb Compote With Quick Coconut Sorbet
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  Raciónes: 6

Ingredientes

  • 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)

Direcciones

  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.