Knickerbocker Glory

For the créme brûlèe mix:
(NB this must be prepared 24 hours in advance)

500ml/17fl oz double cream
55g/2oz caster sugar
2 eggs
55g/2oz butter
5 egg yolks
1 vanilla pod or 1 tsp vanilla essence

For the rhubarb compôte

1 kg/2¼lb rhubarb, chopped into 1 cm cubes
100g/ 3½ oz caster sugar
750ml/1¼ pint strawberry ice cream

For the sugar shards

100g/3½ oz caster sugar
1 tsp glucose

Prepare the créme brûlèe. Bring the cream, butter and vanilla pod or essence to the boil in a heavy saucepan. Set aside.
Whisk yolks, eggs and sugar in a large bowl (using a whisk, electric whisk or hand blender) until smooth and the sugar is dissolved.
Add half of the cream mix to the eggs and mix together.
Heat the remaining cream in the saucepan and bring back to a simmer.
Add the cream, egg and sugar mix to the rest of the (now simmering) cream and blend well to disperse heat. Continue to whisk occasionally until thickened.
Strain through a sieve or a chinois and allow to cool.
Refrigerate overnight.
Prepare the compote. Place the rhubarb and sugar in a saucepan, cover and cook until the rhubarb is completely soft.
Taste and add sugar if necessary. Allow to cool and refrigerate.
For the sugar shards: prepare a metal tray lined with greaseproof paper. Heat the ingredients in a heavy saucepan until the caramel has turned light golden brown.
Place pan in a bowl of iced water to cool for 2-3 minutes.
Using a metal spoon, drizzle the caramel onto the prepared tray to create a shard shape. Leave to cool.
To assemble, in tall glasses, layer up the rhubarb and créme brûlèe mix, then top with strawberry ice cream just before serving.
Decorate with the sugar shards.