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1
Preheat oven to 350u00b0 F.
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2
In a medium bowl, combine oats, flour, salt and ? cup brown sugar. Add melted butter and stir until mixture is crumbly. Pour onto a large baking sheet and spread out with your hands. Bake at 350u00b0 F for 10 minutes. Stir, and return to the oven for another 5 minutes, or until golden brown. Cool and put into an airtight container.
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3
In a medium saucepan, add 1/2 cup brown sugar, wine, rhubarb and strawberries. Bring to a boil and cook until rhubarb is tender and mixture is syrupy, about 8-10 minutes. Remove from heat and set aside to cool. Cover and refrigerate until chilled.
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4
Prepare an ice bath in a large bowl.
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5
Heat the half & half in a large saucepan over medium heat until tiny bubbles start to form around the edge.
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6
In the meantime, beat the eggs and 3/4 cup brown sugar in a large bowl with an electric mixer for 3 minutes. Gradually add small amounts of the half & half until about a third of it has been added. Then pour in the rest and mix thoroughly.
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7
Put the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (about 175u00b0).
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8
Remove from heat and pour the mixture into a bowl with a pouring spout. Add vanilla and place the bowl in the ice bath to chill. Cover and refrigerate until very cold (overnight if possible).
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9
When the ice cream base has chilled, churn in an ice cream maker, according to manufacturer's instructions. Spoon 1/2 of the ice cream into a freezer-safe container, followed by 1/2 the rhubarb/strawberry sauce. Repeat with another layer of ice cream and sauce. Place sealed container in the freezer to bloom for at least 3 hours.
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10
Just before serving, remove from freezer and allow to rest 5-10 minutes. Scoop ice cream into a parfait glass, layering in crumbles after every scoop. Grab a long spoon and prepare to go to rhubarb heaven!
