for the compote:
clean the rubarb and cut into pieces. You don´t need to peel it if the rods are young. thicker rods can be peeled to get rid of the stringy parts.
fill in a pot and stir in the sugar. Let sit for 20 minutes so it can draw fluid.
now bring to boil and let simmer until the rubarb is soft and easy to mash with a spoon.
Let it cool down and then take 500g of this for the icecream. The leftover compote can be frozen for later use or be eaten with pancakes, yogurt, curd or pure. You can also add it to the icecream later instead of the strawberry jam/-sauce
mix the rubarb compote, curd and cream and mash with an imersion blender, food processor or blender.
now stir in the sparkling wine.
Fill the cream now into your icemachine and follow the instructions to freeze it. About 10 minutes before it´s done, add the chocolate.
If you don´t have an icecream machine you can just put the cream into your freezer. In this case stir in the chocolate immediately and take it out at least 15 minutes before serving.Otherwise it won´t be creamy.
Taste delicious with strawberry sauce or -jam.