My rhubarb in the garden is having another good year (maybe due to the wet summer last year?). Combined with an abundant supply of eggs I have been experimenting with a number of ice cream recipes.
Here's the favourite to date:
http://www.chefdecuisine.com/dessert/icecream/RHUBARB_ICE_CREAM.asp
Although used a bit more rhubarb and made the custard by whisking the egg yolks with the sugar, bringing the milk to the boil, adding to egg/sugar mixture and then back into the pan (it gets to coating consistency quicker this way and no need to strain.