A creamy and delicate Italian dessert infused with vanilla and topped with a tart rhubarb compote, perfect for spring or summer entertaining.

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In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
In a saucepan, combine cream, milk, and 1/2 cup sugar. Heat over medium heat until sugar is dissolved and mixture is hot but not boiling.
Remove from heat and stir in the vanilla extract and bloomed gelatin until fully dissolved.
Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours or until set.
Meanwhile, prepare the rhubarb compote: In a saucepan, combine chopped rhubarb, 1/4 cup sugar, and lemon juice. Cook over medium heat until rhubarb softens and becomes jam-like, about 10 minutes.
Allow the compote to cool completely.
Spoon the rhubarb compote over the set panna cotta just before serving.