Warm Rhubarb Compote With Walnut-Coconut Crunch - cooking recipe

Ingredients

4 cups 1/2-inch pieces trimmed rhubarb (about 1 1/4 pounds)
2/3 cup plus 5 tablespoons sugar
1/4 cup creme de cassis (black-currant liqueur) or Chambord
1/2 cup walnut pieces
1/2 cup 1/4-inch-thick strips unsweetened flaked organic coconut*
2/3 cup plain Greek-style yogurt**
Wildflower honey (for drizzling)

Preparation

Bring rhubarb, 2/3 cup sugar, and creme 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:
Place walnuts and remaining 5 tablespoons sugar in medium nonstick skillet. Stir constantly over high heat until sugar melts and turns deep amber color, about 3 minutes. Remove from heat. Add coconut and stir until well combined, about 30 seconds. Press onto bottom of pan. Cool in pan. Break into shards. DO AHEAD:
Divide rhubarb compote among 4 large wineglasses. Spoon dollop of yogurt atop compote, drizzle with honey, and top with walnut-coconut crunch.
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