A silky and elegant panna cotta infused with the tartness of rhubarb, creating a beautiful and refreshing dessert perfect for spring and summer.

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In a saucepan, combine rhubarb, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is soft and broken down, about 8-10 minutes. Blend into a purée and strain for a smooth consistency. Set aside to cool.
In a small bowl, sprinkle the gelatin over 3 tablespoons cold water and let it bloom for 5 minutes.
Meanwhile, in a separate saucepan, heat the heavy cream, milk, and 1/3 cup sugar over medium heat until hot but not boiling. Remove from heat.
Stir in the bloomed gelatin until completely dissolved. Add the vanilla extract and the cooled rhubarb purée, stirring to combine.
Pour the mixture into ramekins or serving glasses. Chill in the refrigerator for at least 4 hours, or until set.
To serve, optionally top with extra rhubarb compote or whipped cream.

For a slightly lighter panna cotta, you can substitute half of the cream with more whole milk.
Make sure the rhubarb purée is fully cooled before adding it to the cream mixture to avoid splitting.
This dessert can be made 1-2 days ahead and kept refrigerated until serving.