Coconut Sorbet with Rhubarb Compote

Makes 5-6 Servings

Compote:

• 2 lbs. fresh Rhubarb, trimmed and cut into 1-inch pieces
• 1/2 cup Strawberry Preserves
• 1/2 cup Granulated Sugar
• 1 tsp. freshly cracked Black Pepper
• 1/4 cup Port wine
• 1/2 tsp. Ground Ginger (powdered ginger)
• 2 Tbsp. Lemon Juice
• 1 tsp. Grated Lemon Zest

1. In a heavy pot, combine all of the compote ingredients.  Bring to a boil, then reduce to a simmer, stirring occasionally.  Reduce heat to medium-low, cover and simmer about 10 minutes, or until mixture thickens slightly.
2. Transfer to a bowl and refrigerate until well chilled and compote is cold.

Sorbet:

• 1 15 oz. can Cream of Coconut (the stuff you’d use for Pina Coladas)
• 1 cup ice-cold Water
• 1/4 tsp. Rum Extract

1. In a medium bowl, whisk together all ingredients to combine.
2. Transfer to a medium-sized glass baking dish (11×7x2).  Freeze until frozen, stirring ever half hour (about 3 hours).  Cover and keep frozen until ready to use

To serve – divide the compote among 5-6 serving dishes.  Scoop some of the sorbet onto each dish.  Garnish with a sprig of mint, if desired.