Make sorbet: Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes. 3Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
Make compote while purée is chilling: Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
Let sorbet soften at room temperature 5 minutes, then serve with compote.
Cooks' note: Sorbet and compote can be made 3 days ahead.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	248.71 Kcal (1041 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	13.07mg	1%
Potassium	545.24mg	12%
Total Carbs	63.49g	21%
Sugars	54.97g	220%
Dietary Fiber	3.78g	15%
Protein	1.89g	4%
Vitamin C	15.1mg	25%
Calcium	163.9mg	16%

Amount Per 100 g
Calories	101.64 Kcal (426 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	5.34mg	1%
Potassium	222.83mg	12%
Total Carbs	25.95g	21%
Sugars	22.46g	220%
Dietary Fiber	1.54g	15%
Protein	0.77g	4%
Vitamin C	6.2mg	25%
Calcium	67mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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