1. Cut the rhubarb into pieces.

2. In a large saucepan, bring 4 L of water to a boil. Add the rhubarb and let it simmer for 5 minutes. Drain. Reserve 4 tablespoons (2 fl oz) of cooking water.

3. In a saucepan with a thick bottom, transfer the rhubarb. Add 80 g (2.8 oz) of sugar, the strawberry syrup, and 3 tablespoons (1.5 fl oz) of cooking water. Bring to a boil, reduce the heat, and let it cook for 20 minutes over very low heat, stirring occasionally.

4. Let the compote cool completely. Transfer the compote into 6 individual molds that can go in the oven and reserve. Preheat the oven to 350°F (177°C).

5. Open the vanilla bean and scrape out the vanilla seeds. Add the vanilla seeds and the remaining sugar to the egg yolks and whisk until the mixture is pale and thick. Add the milk and cream, and mix. Pour the mixture into the compote molds. Place the molds on a plate and bake. Let it cook for 40 minutes. Remove from the oven and let it cool completely.

6. Before serving, preheat the oven grill. Sprinkle the creams with brown sugar. Place them under the grill for a few minutes to caramelize. Serve immediately.