Dessert: Rhubarb Sorbet with Gingered Orange Compote

Orange juice and pomegranate juice enhance the light sorbet. The compote would also be good over store-bought strawberry sorbet or ice cream.

Ingredients

1 1/2 cups sugar
1 1/2 cups water
8 cups 1/2-inch-thick slices trimmed rhubarb (3 pounds untrimmed)
1/2 cup orange juice
1/2 cup pomegranate juice*
2 1/2 tablespoons Grand Marnier or other orange liqueur
1/8 teaspoon salt

Instructions

Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup.
Stir rhubarb, orange juice and 3/4 cup syrup in large saucepan over medium heat until rhubarb falls apart and mixture thickens slightly, about 15 minutes. Purée in processor. Press through strainer into large bowl, leaving any fibers behind. Mix pomegranate juice, liqueur, salt and 3/4 cup sugar into purée. (Reserve remaining syrup for another use.) Chill until cold.
Process rhubarb mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)

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