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Step 1: Wash and cut the rhubarb into small pieces.
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Step 2: Add sugar, cardamom, and vanilla to the pot with the rhubarb. Simmer on low heat for 30 minutes.
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Step 3: Separate egg whites from egg yolks.
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Step 4: Mix egg yolks with sugar. Temper them.
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Step 5: Bring the mixture back up to heat, then strain and whisk in vanilla.
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Step 6: Let the ice cream base sit in the fridge for 3 hours.
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Step 7: Make a crumble with flour, sugar, melted butter, a pinch of salt, and cinnamon. Refrigerate.
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Step 8: Peel the rhubarb into strips and bake on low for 45 minutes. Sprinkle with sugar.
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Step 9: Churn the ice cream for 45 minutes.
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Step 10: Transfer the ice cream to a dish, dollop in the rhubarb compote, and sprinkle with crumble.
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Step 11: Let the mixture freeze for 2 hours.