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Warm Rhubarb Compote with Walnut-Coconut Crunch


Warm Rhubarb Compote with Walnut-Coconut Crunch Recipe

Ingredients:
  • 4 cups 1/2-inch pieces trimmed rhubarb (about 1 1/4 pounds)
  • 2/3 cup plus 5 tablespoons sugar
  • 1/4 cup crème de cassis (black-currant liqueur) or Chambord
  • 1/2 cup walnut pieces
  • 1/2 cup 1/4-inch-thick strips unsweetened flaked organic coconut
  • 2/3 cup plain Greek-style yogurt
  • Wildflower honey (for drizzling)
Directions:
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Rank

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