In a saucepan off the heat, combine the sugar, flour and cornstarch. Add the eggs and whisk until the mixture is smooth. Add the milk gradually while whisking. Bring to a boil over medium heat, whisking constantly and being careful to scrape the bottom and corners of the pan. Remove the pan from the heat and add the white chocolate. Stir until melted. Transfer to a bowl. To prevent a skin from forming on the surface of the pastry cream, place a piece of plastic wrap directly on the hot cream. Let cool. Refrigerate until completely cooled, about 3 hours.
Rhubarb compote
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