Warm Rhubarb Compote with Walnut-Coconut Crunch Recipe | Epicurious
One of our favorite spring ingredients— rhubarb—shines in this dessert. The compote can be served warm, at room temperature, or cold.
Keywords
- compote
- rhubarb
- walnut
- coconut
- crème de cassis
- gluten free
- make ahead
- simmer
- bon appétit
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)
More Like This
Strawberry-Rhubarb Compote with Almond Crunch - Kosher Cooking Concepts
naomirosscooks.com
Rhubarb & Crème Fraîche Crumpets
thefarmersstore.com.au
Rhubarb & walnut crumble cake Recipe | Home Beautiful
homebeautiful.com.au
Coconut Cheesecake & Rhubarb Compote | Reader's Digest Canada
readersdigest.ca
Rhubarb Crumble
roddas.co.uk
Rhubarb and custard doughnuts
nzwomansweeklyfood.co.nz
Rhubarb compote | epicuriantime.com
epicuriantime.com
Rhubarb Compote Recipe | Co+op
grocery.coop