Warm Rhubarb Compote with Walnut-Coconut Crunch

Name: Warm Rhubarb Compote with Walnut-Coconut Crunch
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters 1/4-inch-thick strips unsweetened flaked organic coconut; 59 milliliters crème de cassis (black-currant liqueur) or Chambord; 4 servings Wildflower honey (for drizzling); 158 milliliters plain Greek-style yogurt; 158 milliliters sugar; 118 milliliters walnut pieces

You can never have too many sauce recipes, so give Warm Rhubarb Compote with Walnut-Coconut Crunch a try. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 352 calories, 5g of protein, and 14g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. A mixture of thick strips coconut, sugar, wildflower honey, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring rhubarb, 2/3 cup sugar, and crème de cassis to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heatto low, cover, and simmer until rhubarb is soft, about 10 minutes.

Ingredients you will need

Rhubarb

Creme De Cassis

Sugar

Equipment you will use

Sauce Pan

Transfer to refrigerator to cool slightly. DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated. Rewarm, if desired.

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.

Ingredients you will need

Walnuts

Sugar

Equipment you will use

Frying Pan

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: Can be made 1 day ahead. Store in airtight container at room temperature.

Ingredients you will need

Coconut

Equipment you will use

Frying Pan

Divide rhubarb compote among 4 large wineglasses. Spoon dollop of yogurt atop compote, drizzle with honey, and top with walnut-coconut crunch.

Ingredients you will need

Coconut

Compote

Rhubarb

Walnuts

Yogurt

Honey

* Available at natural foods stores and specialty foods stores.

** A thick yogurt that's sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole

Ingredients you will need

Yogurt

Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and refrigerate 4 hours or overnight to drain.

Ingredients you will need

Yogurt

Equipment you will use

Cheesecloth