Strawberry & Rhubarb Compote with Honey Custard
by Jenny of Nourished Kitchen
This strawberry and rhubarb compote combines the best of spring in one bowl. Choose small, sweet, berries and freshly picked rhubarb for the best flavor and serve them with a
stirred custard sweetened by honey for a dessert that is wholesome, nourishing, and redolent of spring.
6 moderate servings
For the honey custard:
- 1 vanilla bean
- 1 cup heavy cream
- No more than 2 tablespoons honey
- 6 egg yolks from pasture-raised hens, beaten
For the strawberry and rhubarb compote:
- 1 tablespoon butter or clarified butter
- 1 lb. rhubarb, trimmed and diced
- 1 lb. strawberries, hulled and diced
- No more than 3 tablespoons honey
- Zest and juice of 1 orange
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.
Whisk in honey to taste, then transfer a tablespoon or two of the hot cream to your beaten eggs, whisking vigorously to temper them.
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. 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 saut’ in butter until softened, 5-6 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 3-4 minutes until the berries are softened, but not mushy.
Transfer to a serving dish and serve topped with honey custard.
If you’re terribly sensitive to sugars, you can sweeten both the compote and custard as needed with Stevia. And if you’re terribly sensitive to dairy, you can substitute coconut milk for heavy cream in the custard.