Rhubarb Compote with Toasted-Almond Ice Cream Balls
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.