Rhubarb - in sauternes, vanilla, orange with Honey Ice-cream

We had rhubarb, but not enough for anything like a pie or crumble. I decided to poach it in Sauternes, with some vanilla and orange zest (and sugar). I kept it cooking until the liquid had reduced to a syrup.
To go with it I made Honey Ice-cream. I'd seen a recipe in the Roux's Patisserie book, and thought it sounded wonderful, especially after the honey madeleines from the same book.