Bring the whipped cream, sugar and woodruff to the boil. Mix in the egg yolks and remove the saucepan from the stove immediately. Strain the mixture through a fine-mesh sieve and freeze in an ice cream maker.
For the rhubarb ragout, bring the white wine and sugar to the boil and cook the rhubarb until al dente. Remove the rhubarb and set aside. Soak gelatin in cold water, squeeze out and let it melt in the hot rhubarb liquid. Cool, then mold the rhubarb pieces into the liquid.
For the semolina, bring the butter, sugar, milk, vanilla pulp and lemon zest to the boil. Stir in the semolina and swell. Cool the mixture a little, then stir in the egg yolks. Beat the egg whites until firm and fold into the cold semolina mixture. Pour into a buttered square baking dish, sprinkle with sugar and bake in a 170 degree … Bake for a few minutes. Cut the mixture into slices and serve with rhubarb ragout and ice cream.
Freezing time: 40 min.