Combine rhubarb, strawberries, sugar, mint and dessert wine in a saucepan.

Bring rhubarb mixture to a boil and simmer for 10 minutes until fruit is soft.

Puree rhubarb mixture in a food processor. Sieve and cool.

Whisk the whisky, sugar, corn syrup and egg yolks in a double boiler until light and frothy.

Whisk egg whites and whipping cream to soft peaks.

Add rhubarb mixture to cooled egg yolk mixture.

Gently fold in cream and egg whites.

Place in terrine or individual molds and freeze.

To serve, slice or turn out of molds.