Layered Dessert with Ice Cream and Rhubarb

Place the cream, rum and milk in a saucepan and bring to a boil.

Beat the egg yolks with the sugar and vanilla sugar in a bowl until creamy.

Gradually stir the hot milk mixture into the yolk mixture, while stirring, and then pour everything back into the pot. Stir with a wooden spatula over low heat until the cream begins to thicken, but do not boil.

Pour the cream through a sieve and let cool over an ice water bath, stirring occasionally.

Pour the cold cream into the ice cream maker and churn.

(To make without an ice cream maker, pour cream into a shallow metal tray and freeze in the freezer, stirring every hour so that no large crystals form.)

(Makes approximately 1 liter (approximately 1 quart) of ice cream)

Rinse, trim and chop the strawberries.

Rinse, trim and cut the rhubarb into pieces.

Heat th Grand Marnier, add the sugar, lemon juice and rhubarb. Simmer about 1-2 min until the rhubarb is tender but doesn't fall apart. Add the strawberries and remove from the heat. Let cool.

Toast the nuts and coconut in a dry skillet and let cool.