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Rhubarb Compote with Toasted-Almond Ice Cream Balls

Makes 8 servings

Tart, rosy red rhubarb goes very well with oranges, and its melting texture sets off the crispness of the almonds. The idea for the nut-coated ice cream balls is from Emily Luchetti, the executive pastry chef at San Francisco's Farallon restaurant. Prep and Cook Time: 1 hour, plus about 30 minutes of cooling and chilling time. Notes: Deep red, field-grown rhubarb, in season (and in many stores) from early spring through late fall in the West, has a more intense flavor than that of paler hothouse rhubarb.

Rhubarb Compote with Toasted-Almond Ice Cream Balls

Photo: Annabelle Breakey; Styling: Dan Becker
 1 1/2 pounds rhubarb (see Notes)
 1/3 cup sugar
 2 teaspoons instant tapioca
 1/2 cup orange marmalade
 1 1/2 pints vanilla ice cream
 2/3 cup toasted sliced almonds
Step 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.

Step 2

Bake rhubarb until soft but still holding its shape, about 30 minutes. Transfer to a rack and let cool a little.

Step 3

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.

Step 4

Serve rhubarb warm or at room temperature, each ramekin topped with an ice cream ball.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 248Calories from Fat 35
% Daily Value *
Total Fat 9.7g15%

Saturated Fat 3.7g19%
Cholesterol 22mg8%
Sodium 59mg3%
Total Carbohydrate 39g13%

Dietary Fiber 0.4g2%
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.