French Toast w/ rhubarb compote

Spring has sprung! And so one of my favourite plants are ready for the harvest: RHUBARB! 
This year I don't want to miss the relatively short harvest time of it. 
When the conditions are right the season begins by the end of April and ends traditionally on June 24. Because the stalks harvested during summer show more poisonous oxalic acid. And the growth spurt by the end of June serve the regeneration of the rhubarb plant.
So let's dig in and savor it as much as possible and in many different ways! 

French Toast w/ rhubarb compote
(2 Servings)

French Toast

+ 1 cup plant based milk of choice (I used coconut milk)
+ 2 eggs
+ 1 pinch of salt
+ inside of one vanilla bean
+ 1 table spoon honey (or maple syrup)
+ 2-3 slices of your favourite bread

Rhubarb Compote 
+ 3-4 stalks rhubarb
+ 1 apple
+ 1/2 cup water
+ 1/2 cup apple juice
+ 2 table spoons honey (or maple syrup)
+ 5-6 smaller figs

Pour the plant based milk in a bowl. Crack open the eggs and whisk everything. Add the inside of a vanilla bean (or half of it will do as well), and the sweetener of your choice. Now soak the bread slices for at least 30 minutes (the longer the better). 

Meanwhile prepare the compote. Chop up the rhubarb and apple into cubes. Add the pieces together with the remaining ingredients into a pot and cook for 10' on medium heat till soft. Cut the figs into tiny pieces and add them add the end of the cooking time. They will add a nice sweetness to the compote and round everything up.  

Serve with: 
fresh berries, cut fruit, dried berries, nuts, coconut, yogurt, ricotta, more honey / maple syrup