1.Dissolve 100ml of water and 150g in a thick bottomed saucepan, and heat to 120c, “hard ball stage”
2.Beat the egg yolks until pale and creamy, slowly add the boiled sugar and whisk until cold.
3.Add the vanilla seeds to the mixture.
4.Whisk the double cream until soft peaks are achieved. Then fold into the egg mixtue.
5.Place into a mould and freeze until required.
6.For the shortbread, rub the butter, flour, caster sugar and a pinch of salt together until a dough is formed.
7.Cut as required and bake until cooked.
8.Prepare the rhubarb into 5cm lengths and peelings.
9.Prepare a stock syrup and poach all the rhubarb until tender.
10.Reduce the stock syrup to desired consistency.
11.Dress the plate with custard semi fredo, rhubarb and shortbread.