Warm Rhubarb Compote With Walnut-Coconut Crunch – a delicious recipe with trimmed rhubarb, sugar, cru00e8me de cassis, walnut pieces, coconut, yogurt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring rhubarb, 2/3 cup sugar, and creme de cassis to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer until rhubarb is soft, about 10 minutes. Transfer to refrigerator to cool slightly. DO AHEAD:
2
Place walnuts and remaining 5 tablespoons sugar in medium nonstick skillet. Stir constantly over high heat until sugar melts and turns deep amber color, about 3 minutes. Remove from heat. Add coconut and stir until well combined, about 30 seconds. Press onto bottom of pan. Cool in pan. Break into shards. DO AHEAD:
3
Divide rhubarb compote among 4 large wineglasses. Spoon dollop of yogurt atop compote, drizzle with honey, and top with walnut-coconut crunch.
4
**
373
kcal
Calories
22
g
Fat
40
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups 1/2-inch pieces trimmed rhubarb (about 1 1/4 pounds), 2/3 cup plus 5 tablespoons sugar, 1/4 cup creme de cassis (black-currant liqueur) or Chambord, 1/2 cup walnut pieces, and more.
Yes, Warm Rhubarb Compote With Walnut-Coconut Crunch falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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