Name: Rhubarb-and-Mango Compote
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Puddings and Custards
Ingredients: 2 tablespoons salted butter; 1/2 cup firmly packed light-brown sugar; 2 tablespoons sweet Muscat wine; 1 pound rhubarb ribs, cut into 1-inch pieces; 1/2 cup heavy cream; 2 tablespoons granulated sugar; 1 mango, peeled, diced; 1 pint vanilla ice cream; Toasted almonds, chopped

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Ingredients

2 tablespoons salted butter

1/2 cup firmly packed light-brown sugar

2 tablespoons sweet Muscat wine

1 pound rhubarb ribs, cut into 1-inch pieces

1/2 cup heavy cream

2 tablespoons granulated sugar

1 mango, peeled, diced

1 pint vanilla ice cream

Toasted almonds, chopped

Instructions

Preheat oven to 375°. In a large ovenproof skillet over medium heat, melt butter and cook until lightly browned and fragrant, about 4 minutes. Stir in brown sugar and wine. Raise heat to a simmer and add rhubarb, stirring well to coat.

Place pan in oven 4 minutes. Remove (remember, the handle will be hot) and stir gently. Try not to break up rhubarb. Cook in oven 2-5 more minutes longer, depending on the rhubarb's thickness; it should be just tender but not falling apart. Set aside and let cool (or refrigerate up to 4 days).

In a clean, dry bowl, whip cream until it begins to thicken. Add sugar and whip to soft peaks. In parfait glasses, layer rhubarb, diced mango, ice cream, and whipped cream; repeat until filled. Top with nuts.