Gelatin Powder (1/2 Tbsp)
with 1 tablespoon cold water in a medium bowl for 5 minutes to bloom.
Heavy Cream (1 1/4 cups)
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
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.