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["To make the rhubarb compote - Place the water, rhubarb and sugar in a medium saucepan and heat over medium-high heat. Stir until sugar dissolves. Reduce heat to medium and simmer for 5 to 6 minutes until the rhubarb releases its juice and the slices break apart. Stir from time to time to ensure even cooking. Remove from heat and transfer to a bowl to cool to room temperature. (Note: This may be prepared ahead and refrigerated for up to 1 week.)", "Place 2 cups of milk and the vanilla bean into a medium heavy-bottomed saucepan and bring to boiling point. Remove from heat.", "Meanwhile, in a separate bowl, whisk the remaining 1/2 cup of milk, sugar and cornstarch until well combined. Add the cornstarch mixture to the hot milk and return saucepan to heat. As soon as the mixture reaches boiling point, reduce heat and simmer for 5 to 6 minutes, stirring constantly, until the mixture slightly thickens.", "Remove vanilla bean from custard, scrape seeds from the bean and add to the custard. Transfer to a bowl to cool to room temperature. Once cooled, cover and refrigerate until well chilled, about 2 hours in the refrigerator or 45 minutes in the freezer.", "When the gelato is well chilled, whisk in the mascarpone until well blended. Pour the custard into the ice-cream maker and freeze according to the instructions of your ice-cream machine. When the gelato is firm, pour the rhubarb compote in the bowl of the ice cream maker and churn until the compote is well incorporated, about 1 minute. Transfer to a container and freeze until ready to serve.
