Bing Cherry and White Chocolate Phyllo Napoleon
In a saucepan, boil water, add verbena leaves and steep for 10 minutes. Strain leaves. Add sugar and lemon juice. Pour in a shallow pan and freeze - stirring with a fork every 20 minutes during freezing.
Cut off the rhubarb leaves. Cut stalks into 2" pieces. Place all ingredients in a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 10-15 minutes or until tender. Cool mixture and puree in blender. Freeze according to your ice cream machine.
Fill a medium saucepan 1/2 full with water. Bring to a simmer. In a medium bowl, whisk together the yolks and sugar. Add rum, water and lemon juice. Set the boil into the saucepan of boiling water. Make sure bowl fits snugly. Whisk vigorously until thick - 3-4 minutes. Remove from heat and add white chocolate. Whisk until smooth. Place bowl over a bowl with ice water and whisk until it reaches room temperature. Whip heavy cream to soft peaks. Fold the cream into the cooled white chocolate. Chill mousse until ready to use.
Bring water, sugar and vanilla to a boil. Reduce heat and simmer for 10 minutes. Add brandy. Pour the hot vanilla syrup over the cherries. Cover and steep until cool. Chill until ready to use.
Preheat oven to 350 degrees Fahrenheit. Place a piece of parchment paper on a work surface. Place a piece of phyllo on top of paper. Brush with butter, sprinkle with sugar. Repeat process with 4 more sheets. The last sheet just gets butter. Using a pairing knife, trim the edges of the phyllo and cut the phyllo into 2"x4" rectangles. Cover the cut phyllo with another sheet of parchment paper. Place the phyllo on an inverted sheet pan and top with another inverted sheet pan. Bake the phyllo 10 to 12 minutes or until golden brown. If the phyllo is not golden, the sheets will not be crisp. Cool and remove from the pan.
Place one piece of phyllo on a plate and layer with the fillings, alternating the cherries and chocolate mousse. Repeat layering for a total of three layers. Dust the top layer with powdered sugar. Serve with a scoop of rhubarb sorbet and lemon verbena granite. Drizzle with red wine vanilla cherry syrup.