Vanilla panna cotta

1. Soak the gelatin sheets in water until soft.
2. Place the cream, milk, sugar, vanilla seeds and salt into a saucepan until the sugar has dissolved and is bubbling and thickened somewhat for 2 minutes.
3. Remove from the heat, wring out the soft gelatin sheets and whisk into the hot cream mixture until the mixture has thickened, smooth, but still has somewhat of a jiggle.
4. Pour into your prepared dishes and place in the refrigerator until set or overnight.

Rhubarb

1. Meanwhile, place the rhubarb and sugar into a saucepan on low heat with a lid on. Cook until the sugar has dissolved and the rhubarb is soft, but still holding itself together; approximately 8 minutes.
2. Place into a dish and set aside to cool completely.
3. To serve, spoon 2 tablespoonfuls of the rhubarb on top of the Panna Cotta.
4. Dig in!