Yogurt Panna Cotta With Baked Rhubarb - cooking recipe

Ingredients

1 cup milk
3/4 cup sugar
1 None vanilla bean, halved lengthwise, seeds scraped out
1 1/4 tsp unflavored gelatin
2 cups plain Greek yogurt
12 oz rhubarb, cut into 1 1/2-inch lengths
1/2 cup orange juice

Preparation

Place milk, 1/2 cup of the sugar and vanilla bean and seeds in a medium saucepan. Bring almost to the boil. Remove from heat. Cool slightly. Sprinkle gelatin over 2 tbsp cold water in small bowl. Let stand for 5 to 10 mins. Stir into milk mixture until dissolved.
Strain milk mixture through a fine sieve into a bowl. Add the yogurt and whisk to combine. Divide the panna cotta mixture among six 1/2-cup ramekins. Refrigerate for 4 hours, or until set.
Preheat the oven to 350\u00b0F. Place rhubarb on a baking pan. Add orange juice and sprinkle with remaining 1/4 cup sugar. Cover with foil. Bake for 25 mins. Cool.
To serve, invert panna cottas on to 4 plates. Spoon some rhubarb and juices on the side.