Yogurt Custard with Rhubarb Compote and Strawberry Rhubarb Granite

Directions

1. Bring milk to simmer over low heat. Whisk together egg yolk, flour and sugar until smooth. Temper the yolk mixture by pouring a little hot milk into the yolks while whisking. Then pour the yolk mixture back into the milk and cook over very low heat until slightly thickened. Strain and refrigerate 2 hours or overnight. Add the yogurt and refrigerate.
2. To serve, place some compote in the bottom of each service glass or parfait glass, then a layer of yogurt custard, and scoop some granite on top.
3. Combine all ingredients in a medium size pot and bring to a simmer over medium heat. Cook until rhubarb is soft. Strain, reserving liquid for the granite below. Let cool to room temperature, then refrigerate until ready to use
4. Juice strawberries and rhubarb. Alternately, pulse in the food processor with a little water and press through a fine mesh sieve. Combine juice with simple syrup, strained juice from the compote and Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar and place the metal container into the freezer. Stir with a fork every 30 minutes to break up the ice crystals that form until fully frozen.