Panna Cotta

1 ½ cups heavy cream    

2 cups buttermilk    

10 tablespoons sugar    

½ vanilla bean, split    

2 teaspoons gelatin    

4 teaspoons cold water

Strawberry Mash

1 pint strawberries    

2 tablespoons sugar

Rhubarb Compote 

3 cups rhubarb cut in 1-inch segments    

½ cup water    

½ cup sugar    

½ vanilla bean, split

Directions

In a saucepan, heat the cream, buttermilk, sugar, and vanilla bean together until boiling. Meanwhile, sponge the gelatin by slowly sprinkling it over cold water and let sit until all the moisture is absorbed. Stir the softened gelatin into the hot liquid and mix well. Pour into containers and chill. To serve, spread strawberry mash or rhubarb compote over the top surface of the panna cotta.    

To make the strawberry mash, take a potato masher and smash the strawberries with the 2 tablespoons of sugar. Keep chilled.    

To make a rhubarb compote, in a medium saucepan combine the rhubarb, water, sugar, and the vanilla bean and cook over medium heat until the rhubarb begins to soften and break down (about 5 minutes). Turn off the heat and allow it to cool.