Rinse your rhubarb and cut them into smaller pieces roughly 1.5-2.5 cm thick. Put them in a pot along with the sugar. Bring it to a boil, stirring frequently. Let it simmer for 7-10 minutes until they are tender. Take it out of the pot and transfer it to a container with a lid. Refrigerate and make sure it becomes completely cold before you proceed. You can easily make this rhubarb compote the day before. Place vanilla sugar, powdered sugar, and egg yolks in a large bowl. Whisk it until foamy and thick to form a custard. Fold in the rhubarb compote and stir gently with a spatula. Lightly whip the cream until it forms soft peaks, Fold the whipped cream into the mixture using a spatula, distributing it gently to avoid deflating the mixture. Pour the mixture into an ice cream maker and churn for 30-40 minutes. Place the ice cream in the freezer for a minimum of 6 hours. Remove it from the freezer 10-15 minutes before serving. Enjoy.