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Rhubarb Compote with Quick Coconut Sorbet


Rhubarb Compote with Quick Coconut Sorbet Recipe

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 crystallized ginger
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • Quick Coconut Sorbet (click for recipe) or 1 pint purchased coconut sorbet
Directions:
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