In a medium saucepan, combine sliced rhubarb, sugar, a pinch of salt, and enough water to cover. Cook over medium heat for 8-12 minutes until it resembles a loose jam.

In a mixing bowl, whisk together egg yolks and sugar until pale and slightly thickened.

Heat milk and heavy cream in a separate saucepan until hot but not boiling. Gradually pour the hot mixture into the egg mixture.

Return the combined mixture to the saucepan and cook on low heat, stirring until thickened (5-7 minutes).

Strain the custard through a fine-mesh strainer into a bowl and cool at room temperature for 30 minutes. Refrigerate for at least 4 hours.

Churn the fully chilled custard in your ice cream maker according to instructions until a soft-serve consistency is reached, about 20-25 minutes. Fold in the cooled rhubarb compote.

Transfer the rhubarb ice cream into an airtight container, press parchment paper onto the surface, and freeze for about 4 hours until firm.