Millefoglie with Grappa Cream and Rhubarb

Ingredients

• 1 (17 1/4 oz) package frozen puff pastry sheets, thawed
• 1 1/2 lb rhubarb stalks, cut diagonally into 1 1/4 inch pieces
• 1 cup water
• 1/4 teaspoon salt
• 2 1/4 cups whole milk
• 2 tablespoons all purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter, cut into pieces
• 2/3 cup chilled heavy cream
• 2/3 cup sugar
• 3 tablespoons grappa
• 4 large egg yolks

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