Rhubarb Compote with Toasted-Almond Ice Cream Balls Recipe – Sunset Magazine
Rhubarb Compote with Toasted-Almond Ice Cream Balls
Ingredients
- 1 1/2 pounds rhubarb (see Notes)
- 1/3 cup sugar
- 2 teaspoons instant tapioca
- 1/2 cup orange marmalade
- 1 1/2 pints vanilla ice cream
- 2/3 cup toasted sliced almonds
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