Preheat the oven to 160C (325F).
Scrape the rhubarb stalks, removing any fibrous thread, and cut into 4 cm (1 ½ in ) lengths. Arrange them in a baking dish.
Wash, dry and hull the strawberries.
Cut in half and place them in a separate serving dish.
Put water, sugar cubes and vanilla pods into a pan and bring to the boil, stirring until the sugar has dissolved.
Boil the syrup, without stirring, for 3 minutes over gentle heat.
Remove from the heat and add the sparkling wine.
Pour half of this hot liquid over the prepared rhubarb.
Cover the dish with a lid or foil and bake for 25 minutes or until rhubarb is tender. Allow to cool.
Pour the remaining hot syrup over the strawberries.
Allow to cool.
Heat the milk and vanilla pod in a saucepan over low heat until steaming.
Remove from the stove.
Allow to infuse for 8 minutes. Strain.
Whisk eggs and yolk with the castor sugar until light and fluffy.
Pour in a little of the hot milk and whisk well, then whisk egg mixture back into the milk.
Stir constantly over low heat for 3 minutes, until slightly thickened.
Remove from the stove and plunge the base of the pan into cold water. Allow to cool.
Whip the cream until it holds soft peaks.
Gradually stir into the custard.
Pour into an ice-cream maker or, failing this, turn into a plastic container and freeze for 12 hours.
If it becomes icy, put in a food processor, quickly blend and return to the freezer for 2 hours.
Either cut the ice-cream into a large 8 cm x 8 cm x 8 cm (3 in) square or scoop with an ice-cream spoon and arrange on plates with the rhubarb and strawberry fondue and a touch of syrup.
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