Honey Rhubarb Compote With Honey Whipped Cream

Compote

⅔ cup honey

1 cup water, plus 3 tablespoons cold water, divided

4 cups rhubarb, washed, trimmed, cut into ½-inch pieces

½ teaspoon vanilla extract

2 tablespoons cornstarch

Whipped cream

1 cup whipping cream

3 tablespoons honey

1 teaspoon vanilla extract

For the compote: Dissolve honey in 1 cup water in large non-aluminum saucepan; bring to a boil over medium-high heat. Add rhubarb and reduce heat to low; simmer, uncovered, 15-25 minutes or until rhubarb is tender but still in distinct pieces. Stir in vanilla.

Combine cornstarch with 3 tablespoons water; mix well. Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil. Reduce heat; simmer 3-5 minutes or until mixture thickens. Pour into serving bowl and refrigerate until cold.

For the whipped cream: Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla. Top compote with whipped cream.

Serves six.

National Honey Board