Le Gourmand Rhubarb Sherbet With Rhubarb Compote

• 1 pound fresh rhubarb
• 3/4 cup apple cider
• 1/2 cup honey, see note
• Whipped cream flavored with a little maraschino liqueur

1. Cut rhubarb into small pieces and simmer with 1/4-cup cider slowly in nonaluminum pan, until soft, about 7 minutes.
2. Pass through a food mill to remove fibers.
3. Return to pan and simmer with remaining cider and honey for 10 to 15 minutes.
4. Chill.
5. Prepare sherbet from mixture, using ice cream machine or the ice cube trays of your freezer.
6. Serve with compote and whipped cream on the side.

fresh rhubarb, apple cider, honey, cream

Taken from cooking.nytimes.com/recipes/2319 (may not work)