Panna Cotta Directions:

1. Sprinkle the gelatin over the of water in a small bowl. Let sit to soften.
2. Put the half and half or milk in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. 
3. Take off the heat and whisk in the gelatin mixture until completely dissolved. 
4. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.
5. Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote.

For the Strawberry Rhubarb Compote

1. Combine rhubarb, sugar, and 1 tablespoon lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. 
2. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. 
3. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture. 
4. Add strawberries, and simmer for 2-3 minutes, uncovered.
5. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. Can be made 1 day ahead. Keep refrigerated.