Rhubarb Panna Cotta.

Ingredients
• 250ml double cream
• 50g caster sugar
• 3 bay leaves
• 10 green cardamom pods
• 1 sheet gelatine
• 250 Greek yoghurt
• 3 sticks Yorkshire/forced rhubarb
• 200ml water
• 200ml grenadine
• 200g caster sugar
• 1 teaspoon citric acid (optional, but adds a great sherberty flavour, which I think enhances the rhubarb massively) sherberty filo pastry
• honey
• 1 orange
• 1 dessertspoonful rose petals
• 100g pistachios

Directions
In a medium saucepan, put your double cream, caster sugar, cardamom and bay leaves.

Bring to a simmer. Then, put your gelatine into cold water and leave to soften (about 5 minutes).

Simmer your cream mixture for 5 minutes. then add your gelatine, be sure to squeeze out any excess liquid. Whisk this in thoroughly to ensure it is all dissolved. Turn the heat off and leave the cardamom and bay to infuse for 20 mins. 

Put your Greek yoghurt into a mixing bowl, then strain your cooled cream mixture into the yoghurt and mix well. 

You can now transfer them into your glasses and put them into the fridge to set. It takes about 3 hours. 

In a medium-sized saucepan, bring the water, grenadine, and sugar to the boil. Cut the rhubarb into pieces about 2cm long. Drop the rhubarb into the boiling mix, then turn it off, put a lid on, and leave it to cook. Ideally, you want the rhubarb to be soft but not stringy to hold its shape. If your rhubarb is thicker, it might need a gentle simmer to get to this stage. 

Once cooked to your desired texture, you can now add your citric acid to give an extra zing. Then leave to cool. 

The filo discs
Melt some butter, and using a pastry brush, brush the sheets of filo with the melted butter and a small drizzle of honey, and then layer them on top of each other; repeat this until you have six layers. Use a cutter (ideally a touch larger than the size of your glass, so you can rest the disc on the side or over the top)

Line a flat tray with some parchment, and pop your discs down. Don't forget to brush butter on the top layer, too, so it's nice and golden. Then, put more parchment on top and weigh them down with another tray so they all stay together. 

Bake them at 175 for about 10 minutes until they are lovely and golden. 

When they are still warm, drizzle a little extra honey, then sprinkle with your toasted and crushed pistachios, some dried rose petals, some orange zest and leave them to cool. The honey will hold all the lovely bits on the top.

To plate

Put your cooled rhubarb onto your set cream, then rest your filo disc on the side or the centre of the plate. 

• There are two more of Rosie’s Recipes to try in our Extra section!