To make the strawberry-rhubarb compote: Trim the ends off the rhubarb and chop into ½” pieces. Add the chopped rhubarb, sugar and lemon juice to a 4QT Stainless Clad Saucepan or Saucier, stirring to coat. Allow the rhubarb to macerate for 15 minutes.

Quarter each strawberry and add it to the pot with the rhubarb. Set the pot over medium heat and cook until the fruit is very soft and the sugar is syrupy, about 20 minutes. Remove from the heat and let stand while you make the French toast.

To make the French toast: add the eggs, half and half, vanilla extract, sugar, ground cardamom, and nutmeg to a blender and blend until smooth. Transfer the custard to a shallow container, such as a Pie Dish, Baking Slab, or Quarter Sheet Tray.

Lightly toast the brioche in a standard toaster, toaster oven, or broiler, enough to make it crisp and dry without getting too much color. Dip each piece of toast into the custard, making sure to cover all sides. Preheat a Carbon Steel Griddle over medium-low. Add butter, making sure to cover the whole cooking surface of the griddle. Cook each slice of brioche until golden brown and no longer wet, about 2 minutes per side.

Transfer to a Dinner Plate and serve with whipped cream and strawberry rhubarb compote.