Rhubarb Compote

• 2 cups water
• 1 cup sugar
• 2 cups rhubarb cut into 1/2-inch pieces
• 1/2 cup red currant jelly

1. Combine sugar and water and cook until sugar melts and becomes syrupy and inserted candy thermometer registers 236 degrees.
2. Gently poach rhubarb in sugar syrup about 2 to 3 minutes, until tender when pierced with knife.
3. Drain immediately over nonmetallic strainer, reserving liquid.
4. Cool rhubarb.
5. Cook 6 tablespoons of reserved liquid with currant jelly until jelly melts.
6. Cool.
7. Toss rhubarb with currant jelly glaze and serve with rhubarb sherbet.

water, sugar, rhubarb, red currant

Taken from cooking.nytimes.com/recipes/2320 (may not work)