Yorkshire Rhubarb with Panna Cotta

Perhaps Yorkshire's most famous ingredient Rhubarb is grown in sheds in the famous Rhubarb triangle near Wakefield.

Bring milk, cream and sugar to the boil with lemon. Soak gelatine in cold water- when soft add to milk

Strain the mixture and pour into cups and cool very thoroughly. Don’t let the milk boil away (reduce) on the stove. If you think it might have done so re-measure it and add more milk to compensate

The Rhubarb
200g Rhubarb cut into 2 cm lengths
100g Sugar
30ml water

Put everything in a pan on a low heat and cook until the Rhubarb is thoroughly soft.

Tip the Panna Cotta out if you dare otherwise spoon the rhubarb over them. Always better if the Panna Cotta and the rhubarb are not too cold.