Port-Poached Rhubarb with Vanilla Ice Cream and Rhubarb Financiers

Name: Port-Poached Rhubarb with Vanilla Ice Cream and Rhubarb Financiers
Ingredients: 2 cups milk; 4 vanilla beans, split in half lengthwise, seeds scraped; 1 coffee bean, crushed; 7 egg yolks; 3⁄4 cup sugar; 1 cup heavy cream; 1⁄2 cup grenadine; 1⁄2 cup port; 1 vanilla bean; 1 tbsp. sugar; 2 stalks rhubarb, cut crosswise into 3-inch pieces, each piece then cut lengthwise into 3 pieces; Rhubarb/ Financiers, for serving

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Since rhubarb season is short, we like to get as much as we can in one dessert. Here it's baked into tiny almond cakes and poached in sweet, sticky port wine.

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Ice cream maker
Candy thermometer
Cheesecloth
Fine-mesh sieve
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Mortar and pestle

Ingredients

2 cups milk
4 vanilla beans, split in half lengthwise, seeds scraped
1 coffee bean, crushed
7 egg yolks
3⁄4 cup sugar
1 cup heavy cream
1⁄2 cup grenadine
1⁄2 cup port
1 vanilla bean
1 tbsp. sugar
2 stalks rhubarb, cut crosswise into 3-inch pieces, each piece then cut lengthwise into 3 pieces
Rhubarb/ Financiers, for serving