Rhubarb choux

I'd seen Raymond Blanc's Kitchen Secrets Show about pastries, and saw him make beautiful croquembouche and eclairs. Then two of my colleagues were making choux this week, and I wanted to have a go.
I wanted to make chocolate eclairs and set out to do so. But along the way got sidetracked with some rhubarb that needed to be cooked off, and thought about mixing the two things.
So I ended up with choux fingers, rhubarb cooked in sauternes, vanilla, orange, and made up some creme patissiere (Roux brothers on Patisserie recipe).
This evening I assembled it all. I had to cut the fingers in half to get the creme patissiere in, as I refused to cut my piping bag - i have the good one at home, and a smaller cheaper one in college, and I didn't want to hack about with the good one! So instead I cut open the choux, piped in the cream, laid the rhubarb on top, then sandwiched them back up and dusted with icing sugar.
They are really very nice to eat. Very very light, and some sharpness of rhubarb against the creme and pastry. Delicious.
Need to work on making them look a darn sight neater tho'.

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.