Ice Cream Soufflé

Rinse rhubarb and pat dry. Cut about 16 very thin slices of rhubarb for a garnish, if desired. Cut the rest into pieces.

Bring rhubarb, approximately 1/2 cup sugar, and the port wine to a boil in a small pot. Cook, while stirring, until the sugar has dissolved and rhubarb is very soft, about 10 minutes. Place on a plate and let cool completely.

Beat whipping cream with the yogurt until stiff with the hand mixer. Chill in refrigerator.

Cut 4 strips of parchment paper, each about 4 x 6-8 inches. Rinse 4 porcelain or glass molds, each about approximately 5 ounces, in cold water. Wrap a parchment strip around each mold and secure it with a paper clip.

Beat egg yolks with hand mixer until frothy.

Meanwhile, bring remaining sugar and 2 tablespoons water to a boil in a pot and boil until reduced to a syrup, about 3 minutes. Let cool for 1 minute. Beat syrup into yolks with hand mixer on highest speed until mixture is thick and creamy, 7-8 minutes.

Stir in the liqueur.

Beat chilled yogurt mixture into egg mixture until combined. Divide custard mixture among molds, filling almost to the rims. 

Put rhubarb into a piping bag fitted with a 9 mm (approximately 1/3-inch) plain tip. Submerge the tip into custard, then squeeze rhubarb into molds, dividing evenly.