In a medium saucepan over medium high heat, stir the rhubarb and sugar. Bring to a boil and cook for 5 minutes, or until rhubarb just begins to break down.

Transfer the rhubarb mixture to a blender and process for 1 minute, or until the rhubarb puree mixture is thick. Set aside.

In a large bowl, whisk together the 2% milk, light cream, and sugar until sugar has dissolved.

Add the rhubarb puree and vanilla extract. Whisk to combine. Place ice cream mixture in a covered container and refrigerate for at least 2 hours.

Transfer chilled rhubarb ice cream mixture to the ice cream canister and freeze according to model instructions.

Once the ice cream is soft frozen, stir in the crushed vanilla cream cookies. Freeze until firm.