In a saucepan, bring the milk cream and vanilla bean to a scald
. In the meantime, in a bowl, whisk
together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain
and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
the anglaise mixture on top of the strawberry rhubarb
may be served hot or cold.)