FOR CONFIT AND SYRUP: Line a rimmed baking sheet with wire rack.

In a medium saucepan, combine water and sugar; bring mixture to a boil over high heat. Add rhubarb; return mixture to a boil, then remove pan from heat. Let rhubarb stand in syrup 5 minutes. Using a slotted spoon, transfer rhubarb pieces to
a plate. Return pan to medium-high heat; boil syrup until reduced by half, 2 to 3 minutes.

Add rhubarb pieces back to syrup; return mixture to a boil. Remove pan from heat and let rhubarb stand in syrup for 5 minutes. Using slotted spoon, transfer rhubarb to plate.

Return pan to medium-high heat; boil syrup until reduced by one quarter, about 1 minute.

Add rhubarb pieces back to syrup and return mixture to a boil. Remove pan from heat. Using a slotted spoon, transfer rhubarb confit pieces to prepared wire rack. Set aside syrup.

For CREME BRULEE:

In a small bowl, whisk together cream and flour.

In a large skillet, melt butter over medium heat. Add rhubarb and 1/2 cup sugar; cook, stirring frequently, until rhubarb is very soft, about 12 minutes. Set aside cooked rhubarb.

In a medium saucepan, combine milk, vanilla bean and seeds, and 2 1/2 tablespoons sugar. Over medium heat, bring to a low boil, whisking frequently, then whisk in cream mixture; reduce to a simmer and cook, whisking constantly, for 2 minutes. Remove pan from heat. Remove and discard vanilla bean, then add cooked rhubarb and stir to combine. Divide mixture among ramekins; chill in refrigerator until set, about 2 hours.

Heat broiler. Sprinkle 2 teaspoons turbinado sugar over top of each crème brûlée. Place ramekins on a small baking sheet and broil until sugar mostly melts and browns, about 3 minutes. Refrigerate custards uncovered until topping hardens, at least 1 hour and up to 3 hours.

To serve, place about 1/4 cup granulated sugar into a shallow bowl; dredge rhubarb confit pieces in sugar, shaking off excess. Top each crème brûlée with a small scoop of gelato. Garnish with confit and mint.