Ingredients

1 large egg yolk
3/4 cup honey
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/2 cup milk
1 pound rhubarb stems, cut into 1/2-inch dice
1/4 cup whipped cream

Instructions

In a small saucepan, combine the egg yolk, 1 tablespoon
honey, vanilla extract, and cornstarch, and whisk together until well-mixed. Add the milk and whisk again to
combine. Bring the mixture to a boil over medium heat and then lower to a simmer. Let the mixture simmer
gently, whisking occasionally to keep the egg yolk from cooking on the bottom of the pan, until it has the
consistency of dense, homogenous cream, almost as thick as ice cream, about 5 minutes. Remove from the heat
and let cool.

Place the rhubarb slices in a large heavy-bottomed pot and cover with the remaining honey. Cook gently over

low-medium heat until the rhubarb is tender, about 10 minutes. Let cool.

Fold the rhubarb into the milk mixture and gently fold in the whipped cream. Divide the rhubarb cream evenly
among 4 glass serving bowls or glasses and serve immediately.