Step 1On medium heat, bring the sugar and one-fourth cup water to a boil, turn down the flame and let simmer for a couple of minutes to reduce and thicken into a simple syrup. Set aside to cool.
Step 2Whisk together the buttermilk, creme fraiche, corn syrup, lemon juice and 3 tablespoons of the simple syrup.
Step 3Freeze in an ice cream maker according to the anufacturer's instructions. Makes 2 1/2 cups.
Step 1Rub off any dirt from the strawberries by gently rolling in a towel; hull the berries. Crush the strawberries with a potato masher and toss with one-fourth cup sugar. Set aside for the sugar to dissolve.
Step 2In a small saucepan over medium-low heat, heat the milk and cream with the remaining sugar to just a boil.
Step 3In a mixing bowl, whisk the corn syrup and egg yolks. Slowly pour the milk mixture into the egg yolks a little at a time, stirring to gradually warm the mixture. Return the mixture to the stove and heat gently, stirring all the time, until it just thickens. When it coats the back of a spoon and you can draw a clean line with your finger, it is done.
Step 4Strain the mixture into a bowl and cool by placing the bowl in a bowl of ice and water until cold. Fold in the crushed strawberries.
Step 5Freeze in an ice cream maker according to the manufacturer's instructions. Makes 1 quart.
Step 1Heat the oven to 350 degrees. Roll the strawberries gently in a towel to remove excess dirt; hull the berries. Slice the strawberries lengthwise in half or in thirds depending on the size. Place in a bowl.
Step 2Cut off the ends of the rhubarb. Slice the rhubarb into 1-by- 1/2 -inch pieces. Add to the strawberries.
Step 3Sprinkle 2 tablespoons sugar, the brown sugar and 6 tablespoons flour over the fruit mixture and set aside for 30 minutes to macerate.
Step 4For the topping, combine the remaining 1 cup flour, the remaining 1 cup sugar and the baking powder and salt. Add the egg and mix together with your hands until it resembles a coarse meal.
Step 5Strain the fruit mixture into another bowl. Whisk 2 tablespoons creme fraiche into the liquid. Fold the liquid mixture back into the fruit. Divide equally into six (8-ounce) ramekins.
Step 6Cover the fruit with the topping. Drizzle melted butter over the topping.
Step 7Place the ramekins on a baking sheet and bake 55 minutes to 1 hour, until the topping is golden brown and crisp.
Step 8To serve, place a small (one-fourth cup) scoop each of sherbet and ice cream on each ramekin. Or substitute a dollop of topping made by whipping together the optional cream and creme fraiche.