'Rhubarb and Custard'

I made this beautiful rhubarb sorbet the other day. I cooked the rhubarb out in a fair amount of butter and a little water. When I pacotized the puree the next day it had the smoothest texture. I could have eaten the whole tub. Being English the first thing I think of when I see rhubarb is crumble. I loved it as a child and can still remember waiting for it to come out after dinner in the winter with loads of hot custard. So that was the inspiration for this little dish. I paired the sorbet with some vanilla cream, a little pistachio soil and a lovely ginger and vanilla jelly. Happy days.