Place the rhubarb and water in a saucepan.

Sprinkle the tablespoons of sugar over the top and cook, stirring frequently, until the rhubarb breaks down.

Remove from heat and set aside.

Beat 1/2 cup of the remaining sugar and the egg yolks until creamy.

Whisk the milk, cream, vanilla, and 1/4 cup of the sugar together in a saucepan over medium heat until the sugar has dissolved.

Slowly pour some of the warm creamy mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Combine the egg and creamy mixtures.

Whisk in the cooked rhubarb.

Reheat, whisking constantly until the mixture thickens. It should coat the back of a wooden spoon.

Pour into a bowl. Cover with plastic cling film. Make sure it touches the top of the mixture.

Refrigerate for 4 hours or overnight.

Process according to your ice cream manufacturer's directions.

Fold in the chocolate chips and refreeze for 2 hours.

Scoop and serve.