Bring the water, sugar, wine, vanilla bean, cardemum and the lemon zest and juice to a boil.
Cut the rhubarb thinly and put them in a big bowl. (If the outer layer of the rhubarb stalks seems thick, you may peel them with a potatoe peeler).
Pour over the boiling mixture and let it cool. Put it in the freezer or fridge to cool it off.
For the cream, mix all the ingredient well in a bowl. Add some sugar if needed. Serve with the rhubarb.