Strawberry & Rhubarb Compote with Honey Custard

Name: Strawberry & Rhubarb Compote with Honey Custard
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter or clarified butter (preferably from grass-fed cows); 6 egg yolks (from pasture-raised hens, beaten); 237 milliliters heavy cream (preferably from grass-fed cows, not ultra-pasteurized); 3 Tbsps no more than honey; 1 zest and juice of orange; 454 grams rhubarb (trimmed and diced); 454 grams strawberries (hulled and diced); 1 vanilla bean

Strawberry & Rhubarb Compote with Honey Custard is a gluten free and vegetarian sauce. One serving contains 295 calories, 5g of protein, and 22g of fat. This recipe serves 6. 1 person found this recipe to be yummy and satisfying. If you have vanilla bean, rhubarb, heavy cream, and a few other ingredients on hand, you can make it. It is perfect for Mother's Day. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Bring water to a simmer in a double boiler or in a saucepan fitted with a bowl.Scrape the contents of a vanilla bean into cream and pour into the top of the double boiler, cook until hot.

Ingredients you will need

Vanilla Bean

Cream

Water

Equipment you will use

Double Boiler

Sauce Pan

Bowl

Whisk in honey to taste, then transfer a tablespoon or two of the hot cream to your beaten eggs, whisking vigorously to temper them.

Ingredients you will need

Cream

Honey

Egg

Equipment you will use

Whisk

Transfer the tempered egg yolks into the cream and continue stirring slowly until the custard is thick enough to coat the back of a spoon.

Ingredients you will need

Egg Yolk

Custard

Cream

Transfer to a dish and allow it to rest while you prepare the compote.To make the compote, melt butter in a saucepan over a moderate flame, then toss in rhubarb and sautee in butter until softened, about five to six minutes.Stir in strawberries, honey (as needed), and the juice and zest of one orange; reduce the heat to medium-low and continue to cook another three to four minutes until the berries are softened, but not mushy.

Ingredients you will need

Orange Zest