Strawberry & Rhubarb Compote with Honey Custard

Ingredients

• 1 tbsp ghee grass-fed (preferably from cows)
• 6  egg yolks beaten (from pasture-raised hens, )
• 1 cup heavy cream grass-fed (preferably from cows, not ultra-pasteurized)
• 3 tbsp no more than honey 
• 1  juice of orange 
• 1 lb rhubarb diced trimmed ( and )
• 1 lb strawberries diced hulled ( and )
• 1  vanilla pod 

Equipment

• bowl
• sauce pan
• whisk
• double boiler

Directions

1. 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.
2. Whisk in honey to taste, then transfer a tablespoon or two of the hot cream to your beaten eggs, whisking vigorously to temper them.
3. 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.
4. 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.
5. Transfer to a serving dish and serve topped with honey custard.