In a large saucepan, combine rhubarb, 1 pint strawberries, 1 cup of wine, and 1½ cups turbinado sugar.
Bring to a boil and then reduce to a simmer, stirring often.
Cook until strawberries and rhubarb have broken down into a thickened sauce.
Remove from heat and strain through a fine mesh sieve, reserving the solids for another purpose.
Refrigerate sauce until ready to serve.
Pudding:
In a small bowl, combine sugar, cornstarch, sea salt, egg yolks and ½ cup milk. and whisk until smooth.
In a large pan, heat the remaining milk over medium-low heat until it steams, not letting it reach boiling point.
Temper the egg mixture by pouring a cup of the hot milk into it and whisking. Add this mixture back to the pan.
Whisking constantly, bring the pudding to a boil, cooking until thickened, about 3-5 minutes.
Remove from heat and stir in vanilla extract.
Transfer mixture to a bowl and cover with plastic wrap, pushing the wrap into the pudding to prevent a skin forming. Refrigerate until the pudding is cold and set up.
Strawberry Garnish:
About 20 minutes before serving, combine 1 pint sliced strawberries with 1/2 cup of Cabernet. Let macerate, stirring occasionally.
Serving:
Whisk pudding until smooth and spoon into 8-10 dessert glasses.
Add strawberry rhubarb sauce to macerated strawberries and stir to combine.
Carefully top pudding with strawberry sauce mixture. and serve immediately.
Notes
The leftover strawberry-rhubarb solids are an excellent addition to quick breads. Add them to muffins in place of some of the butter for moist muffins.