Rhubarb Compote

Directions

1. 1
   Combine sugar and water and cook until sugar melts and becomes syrupy and inserted candy thermometer registers 236 degrees.
2. 2
   Gently poach rhubarb in sugar syrup about 2 to 3 minutes, until tender when pierced with knife.
3. 3
   Drain immediately over nonmetallic strainer, reserving liquid.
4. 4
   Cool rhubarb.
5. 5
   Cook 6 tablespoons of reserved liquid with currant jelly until jelly melts.
6. 6
   Cool.
7. 7
   Toss rhubarb with currant jelly glaze and serve with rhubarb sherbet.