This recipe happened somewhat accidentally, due to the fact that after recipe testing for the Spring Edition of the Cheese in the City Supper, I had copious amounts of fluffy housemade mascarpone custard in my fridge. Sitting right next to this heavenly vanilla bean cloud was a large container of stewed rhubarb and orange zest. I was at high risk of devouring all of the contents in my fridge in one sitting. There was only one solution to this predicament: Fold the stewed rhubarb into the custard, pack it all away in quart containers, and store it in the freezer. This solution worked for a day, until I tasted the frozen custard and then wanted it for breakfast.