Strawberry and Rhubarb Compote Parfaits

1/2 cup water
1/2 cup raw castor sugar
tsp vanilla essence
1 cinnamon stick
rind of 1 small lemon
1 bunch rhubarb, cut into 1 cm rounds
250g punnet strawberries
Icecream and strawberries to top parfaits

60-100g castor sugar
heaped Tbs cornflour
2 eggs
500g full cream milk

1. Place all ingredients into a medium saucepan and whisk over medium heat until custard boils and thickens.
2. Spoon into 6 parfait glasses and refrigerate till set.

3. Add all ingredients into a medium saucepan and stir over medium heat until it boils. Allow to cool.
4. Spoon compote over the custard in the parfait glasses.
When serving, top with ice cream and fanned strawberries and a wedge of chocolate!