Makes 4-6

For the panna cotta

1 vanilla pod

300ml double cream

135ml whole milk

70g caster sugar

2 gelatine leaves

For the rhubarb topping

250g caster sugar?? Much less?

250g water

400g pink rhubarb

1 teaspoon of cornflour?

For serving

Shortbread rounds

To make the panna cotta

1. Use a knife to split the vanilla pod lengthways.
2. Use a teaspoon to scrape out the vanilla seeds.
3. Put the gelatine leaves in a bowl of cold water.  They will take about 5 minutes to soften.
4. Whilst the leaves are softening, pour the cream and milk into a pad and add the sugar.
5. Heat the mixture until its is hot, but not boiling.
6. Remove the gelatine leaves, one at a time, from the bowl of water, and remove any excess liquid by squeezing them with your hands.
7. Add the leaves to the creamy liquid and stir until the gelatine has dissolved.
8. Set aside to cool.
9. Once the creamy mixture is cool, use a sieve to share the liquid between 4-6 dessert glasses or ramekins.
10. Chill in the fridge for at least 3 hours.

To make the rhubarb topping

1. Top and tail the rhubarb stalks, then cut into batons.
2. Add the water and caster sugar to a pan and cook over a medium heat until the sugar has dissolved.
3. Add the rhubarb to the pan and turn off the heat. ???
4. Remove the rhubarb from the cooking liquid and set aside.
5. Place the cooking liquid back on the heat, and cook over a medium heat until the liquid has reduced.

To assemble the panna cotta

1. Once the panna cottas have set and the rhubarb mixture has cooled, spoon the rhubarb on top of the panna cotta.
2. Return to the fridge until you are ready to serve them.