Buttermilk Panna Cotta with Rhubarb Compote

Soften Gelatin Powder (2 tsp) with 1 tablespoon cold water in a medium bowl for 5 minutes to bloom.

Meanwhile, put Heavy Cream (1 1/4 cups) and Granulated Sugar (1/2 cup) into a small saucepan.

Scrape seeds from Vanilla Bean Pod (1/2) into the pan, then add the pod too.

Heat cream over medium heat, stirring until sugar dissolves, about 3-5 minutes, then stir into bowl with gelatin. Stir in Buttermilk (1 3/4 cups), then strain into another bowl.

Divide custard between six 8-oz. ramekins and refrigerate until set, about 3 hours. Meanwhile, make the compote: combine Rhubarb (1.5 lb), Granulated Sugar (1 cup) and zest and juice of the Lemon (1) in heavy saucepan. Stir over medium heat until sugar dissolves.

Reduce heat to medium-low, cover and simmer until rhubarb is tender, stirring occasionally, about 10 minutes. Uncover, stir, and taste. Add Lemon juice and more sugar if necessary. Transfer rhubarb mixture to a bowl of jar.

Cover and chill until cold, about 2 hours. Keep refrigerated. Serve with raspberries or other fruit or rhubarb compote on the side, if you wish.