Strawberry Rhubarb Compote with Vanilla Bean-Infused Coconut Cream Recipe

Combine strawberries rhubarb 1/2 cup honey orange juice cardamom ginger and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam about 10 minutes.

Transfer compote into a bowl. Refrigerate until cold about 1 hour.

Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl leaving the liquid behind.

Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.

Whip the coconut cream with an electric mixer medium-high speed until fluffy about 1 minute. Continue beating slowly drizzling in 2 tablespoons honey until soft peaks form.

Serve whipped coconut cream over chilled compote.