A creamy and tangy dessert made with silky panna cotta and a vibrant rhubarb topping, perfect for spring and summer.

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In a small bowl, sprinkle the gelatin over 1/4 cup of the milk and let it sit for 5 minutes to bloom.
In a saucepan, combine the remaining milk, heavy cream, and 1/2 cup sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot, but not boiling.
Remove from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract.
Pour the mixture into serving glasses or molds. Chill in the refrigerator for at least 4 hours or until set.
Meanwhile, in a separate saucepan, combine rhubarb, 1/2 cup sugar, and water. Cook over medium heat until the rhubarb softens and breaks down, about 10 minutes.
Remove from heat and stir in the lemon juice. Let cool to room temperature.
Spoon the rhubarb compote over the chilled panna cotta before serving.