Instructions: 1. Peel rhubarb and cut into 2 lengths, then slice lengthwise again.

2. Bring water, sugar and salt to boil.

3. Add reserved scraps to syrup. Cook 10 minutes and strain.

4. Poach remaining rhubarb in syrup until just done. Finish with sliced straw-berries and touch of champagne (optional). Quickly add a few tarragon sprigs.

For the Custard
8 ounces whole milk
3 ounces sugar
2 whole eggs
2 teaspoons orange rind grated
pinch salt
Optional:
champagne
tarragon

1. Bring milk, orange rind, salt, sugar to simmer. Cook gently for 10 minutes. Strain. Cool to room temperature.

2. Combine all ingredients in a bowl.

3. Butter 4 small ramekins(4-6 ounces) and distribute mixture evenly among them.

4. Bake in a water bath (oven proof dish with 3/4 hot water) covered with foil for 300 degrees, 20-30 minutes.

5. Un-mold in center of rimmed soup bowl. Pour warm rhubarb around.

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