Polenta Budino with Strawberry-Rhubarb Compote

Prepare the Budino:

1. In a medium saucepan, bring the milk to a boil. Lower the heat and slowly whisk in the polenta. Cook, whisking constantly, until thick and smooth, about 5 minutes. Whisk in the granulated and brown sugars and honey until well combined. Remove from the heat and add the butter and lemon zest.
2. In a small bowl, whisk together the cream and egg yolks until well combined. Add the mixture to the polenta and whisk vigorously until well combined. 
3. Transfer the polenta to a casserole or shallow dish and cover with plastic wrap, laying the plastic wrap directly over the polenta. Set aside to cool.

Prepare the Compote:

1. In a large saucepan, combine the rhubarb, strawberries, granulated sugar, honey and lemon juice. Mix well, cover and place over medium heat. Let it cook for 5 minutes to thaw and juice the frozen fruit.
2. Uncover the fruit and stir, then increase the heat to a simmer. Cook, uncovered, for 15 minutes, or until the mixture begins to thicken. Remove from the heat and set the compote aside to cool.
3. To serve, stir the polenta to loosen it, then serve with the compote and ice cream.