Rhubarb Compote with Toasted-Almond Ice Cream Balls

Name: Rhubarb Compote with Toasted-Almond Ice Cream Balls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 158 milliliters toasted sliced almonds; 2 teaspoons instant tapioca; 118 milliliters orange marmalade; 680 grams rhubarb (see Notes); 79 milliliters sugar; 2 pints vanilla ice cream

Rhubarb Compote with Toasted-Almond Ice Cream Balls is a gluten free, dairy free, and fodmap friendly sauce. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 16g of fat, and a total of 355 calories. This recipe serves 8. Head to the store and pick up rhubarb, vanillan ice cream, sugar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Trim rhubarb and cut into 1/2-in. pieces. In a large bowl, mix rhubarb with sugar, tapioca, and marmalade and let sit 15 minutes. Divide rhubarb and juices among eight 1-cup ramekins and set ramekins on a baking sheet.

Ingredients you will need

Marmalade

Rhubarb

Tapioca

Sugar

Equipment you will use

Baking Sheet

Ramekin

Bowl

Bake rhubarb until soft but still holding its shape, about 30 minutes.

Ingredients you will need

Rhubarb

Equipment you will use

Oven

Transfer to a rack and let cool a little.

Meanwhile, scoop out 8 small ice cream balls and set on baking sheet in freezer. Freeze at least 15 minutes, or until quite hard. Put almonds in a bowl and coat each ball with nuts; then put the balls back in freezer until ready to serve.

Ingredients you will need

Ice Cream