Ingredients:

  • 2 cups (300g) fresh rhubarb, diced into ½ inch pieces
  • ¼ cup (50g) honey
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tbsp (30g) powdered sugar
  • ½ tsp (2.5ml) vanilla bean paste

Instructions:

  1. Place the diced rhubarb, honey, and lemon juice in a saucepan over medium heat. Stir occasionally for 8–12 minutes until the rhubarb is soft and translucent, and the liquid has reduced into a syrupy glaze.
  2. Stir in the vanilla extract and remove from heat.
  3. Transfer the rhubarb compote to a bowl and refrigerate for at least 3 hours until completely cold.
  4. Pour the chilled heavy cream, powdered sugar, and vanilla bean paste into a cold bowl. Beat on medium-high speed until stiff peaks form.
  5. Gently dollop the chilled rhubarb compote onto the whipped cream. Using a rubber spatula, fold the mixture together only 3–4 times to create mahogany-pink streaks.