Warm Rhubarb Compote with Walnut-Coconut Crunch

Warm Rhubarb Compote with Walnut-Coconut Crunch
Photo by Craig Cutler


  • ½ cup 1/4-inch-thick strips unsweetened flaked organic coconut
  • 2/3 cup plain Greek-style yogurt
  • ½ cup walnut pieces
  • 17 tablespoons sugar
  • Wildflower honey
  • ¼ cup crème de cassis (black-currant liqueur) or Chambord
  • 4 cups 1/2-inch pieces trimmed rhubarb

Bring rhubarb, 2/3 cup sugar, and crème 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: Can be made 1 day ahead. Cover and keep refrigera...

View full recipe at Epicurious


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