Rhubarb Compote with Quick Coconut Sorbet

• 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
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon peel
• Quick Coconut Sorbet or 1 pint purchased coconut sorbet

1. Combine first 6 ingredients in heavy pot.
2. Bring to boil, stirring occasionally.
3. Reduce heat to medium-low, cover and simmer until mixture thickens slightly, about 10 minutes.
4. Transfer to medium bowl.
5. Refrigerate compote until cold.
6. (Can be made 1 day ahead.
7. Cover and chill.)
8. Spoon into bowls.
9. Top with sorbet and serve.

fresh rhubarb, currant jelly, sugar, lemon juice, coconut sorbet

Taken from www.epicurious.com/recipes/food/views/rhubarb-compote-with-quick-coconut-sorbet-104975 (may not work)