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1
Scrape seeds from vanilla bean into heavy medium saucepan; add bean.
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2
Add rhubarb (with juices if using frozen), 1 cup sugar, 2 tablespoons corn syrup and pinch of salt.
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3
Cover pan and cook over medium-low heat until rhubarb is tender, about 10 minutes.
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4
Cool; discard vanilla bean.
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5
Place rhubarb mixture in blender.
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6
Add raspberries with juices; puree mixture until smooth.
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7
Whisk egg yolks, 1/2 cup whipping cream, remaining 1/2 cup sugar and 2 tablespoons corn syrup in clean heavy medium saucepan to blend well.
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8
Stir mixture over medium-low heat until thick enough to coat spoon, about 7 minutes (do not boil).
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9
Remove from heat.
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10
Mix in 2 1/3 cups rhubarb-raspberry puree.
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11
Refrigerate custard until cold.
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12
Cover and refrigerate remaining rhubarb-raspberry puree for sauce.
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13
Process rhubarb custard in ice cream maker according to manufacturer's instructions.
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14
Freeze in covered container.
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15
Place 8 Pistachio Meringues on clean baking sheet.
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16
Top each meringue with scoop of rhubarb-raspberry ice cream; flatten ice cream to reach edge of meringue.
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17
Top each ice-cream-covered meringue with another meringue and another scoop of ice cream; flatten to reach edge.
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18
Top each with third meringue.
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19
Cover and freeze ice cream sandwiches until firm, about 2 hours.
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20
(Can be made 3 days ahead.
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21
Keep frozen.)
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22
Cut sandwiches in half.
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23
Place 2 halves, rounded sides down, on plates.
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24
Drizzle with reserved puree.
