Poached Strawberries & Rhubarb Panna Cotta

I'm always looking for different flavors for Panna Cotta, and the mix here of strawberries and rhubarb with the creamy panna cotta is devine and so easy to make.  Make it a day ahead of serving.  It's perfect as a light dinner party desert.

Ingredients:

 Panna Cotta
16 ounces heavy cream
1 Vanilla pod, sliced lengthways
2 ounces caster sugar
2 sheets of gelatine, soaked in water

Poached Strawberries & Rhubarb
5 ounces strawberries
5 ounces sugar syrup
2 thick stalks rhubarb

Mint to garnish.

Method:

Panna Cotta
Bring the cream with the split vanilla pod and sugar to a boil and allow to simmer for 5 minutes. Remove from the stove, squeeze out the soaked gelatine sheets and dissolve in the hot cream, stir well to combine.  Pour the liquid through a sieve and fill small ramekins. Chill in the refrigerator overnight.

Poached Strawberries & Rhubarb
Puree the strawberries with the cream and sugar and press through a sieve.  Wash the rhubarb , and cut into 1" size pieces.  Spread out in a deep ovenproof dish and cover with the strawberry puree.  Poach in the oven (350f) for approx 15 - 20 minutes.

To Serve:
Dip the ramekins with the Panna cotta mix into hot water and untold onto a plate.  Arrange the rhubarb and strawberry mix around the Panna Cotta and spoon over a little strawberry sauce.  Garnish with a sprig of mint