4 C. sliced fresh rhubarb

3/4 C. sugar

1 vanilla bean, split lengthwise in half

1 pint strawberries, sliced

3 large egg yolks

1/3 C. sugar

1/4 C. water

8 oz. (1 C.) mascarpone cheese

1-1/2 C. heavy or whipping cream, beaten until stiff

1-1/2 packages (3 oz. each) ladyfingers

6 whole strawberries, for garnish

 

Bring rhubarb, 3/4 C. of the sugar and half of the split vanilla bean to boil, stirring, in medium saucepan. Reduce heat to medium and cook, stirring occasionally, 15 minutes or until rhubarb softens. Transfer to bowl. Remove vanilla bean half. With small knife, scrape out seeds. Stir seeds and strawberries into rhubarb mixture. Refrigerate, stirring occasionally, until cold.  Meanwhile, combine yolks, remaining 1/3 C. sugar, remaining half of vanilla bean and 1/4 C. water in large stainless-steel bowl. Place bowl over large saucepan with 1 inch of gently simmering water. Cook mixture, stirring constantly, 8 to 10 minutes or until thickened. Remove bowl from water and whisk until cool. Remove vanilla bean half; scrape out seeds into egg yolk mixture and whisk in mascarpone. Gently fold in whipped cream.  Arrange half the ladyfingers in bottom of a 1-1/2- to 2-quart serving dish. Spread with half the fruit mixture. Cover with half the cream mixture. Repeat layering, ending with cream mixture. Garnish with whole strawberries, if desired.