Rhubarb Compote with Toasted-Almond Ice Cream Balls

Rhubarb Compote with Toasted-Almond Ice Cream Balls
Photo by Annabelle Breakey

Ingredients

  • 2/3 cup toasted sliced almonds
  • 2 teaspoons instant tapioca
  • 1 ½ pounds rhubarb (see Notes)
  • 1/3 cup sugar
  • 1 ½ pints vanilla ice cream
  • ½ cup orange marmalade

1. Preheat oven to 350°. 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.

2. Bake rhubarb until soft but still holding...

View full recipe at My Recipes

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