Recipe from Yogurt by Janet Fletcher

If you enjoy yogurt in your life, I highly recommend this book.  So many clever ways to incorporate this delicious food into your life, and the author Janet Fletcher is a Bay Area local!  The picture for this Panna Cotta is absolutely beautiful!  Hoping to make it for dessert tonight.  Obviously we do not have rhubarb, so I am going to replace it with some plum, it won't need cooking as long, but should give a nice tart flavor.

1/4 lb Rhubarb, cut into 1/2" slices

1/4 cup Sugar

1 TB fresh Orange Juice

1 cup hulled and sliced Strawberries - about 6 oz with a few more for garnish

1 cup Whole Milk

1" piece of Vanilla Bean, split lengthwise

2 cups Plain drained Whole Milk Yogurt or Greek Whole Milk Yogurt

1/4 cup plus 2 TB sugar

Pinch of Sea Salt

1 1/2 tsp Powder unflavored Gelatin

You can make these in individual glass jars, like small mason jars so you can see the beautiful red fruit on the bottom. 

For the sauce: Put the rhubarb, sugar and orange juice in a saucepan.  Bring to a simmer over medium heat, stirring to dissolve the sugar.  Cover and reduce the heat to low.  Simmer gently until the rhubarb has softened completely, about 10 minutes. Watch carefully, as the mixture wants to boil up and over.  Stir in the strawberries and cook, uncovered, stirring often, until they soften slightly, about 2 minutes.  Puree the mixture in a food processor or blender.  Refrigerate, covered, until chilled.  

To make the Panna Cotta: Put the milk in a small saucepan.  Using the tip of a paring knife, scrape the vanilla bean seeds into the milk, and then add the pod to the milk as well.  Bring to a simmer over medium heat.  Cover, remove from the heat, and let steep for 30 minutes.  Remove the vanilla bean pod.  In another bowl, whisk together the yogurt, sugar and salt.  Sprinkle the gelatin over the warm milk mixture and let soften for 5 minutes.  Return the saucepan to medium heat and bring the milk to a simmer, whisking constantly until the gelatin completely dissolves.  Cool for 5 minutes and then whisk the milk mixture into the yogurt mixture.  Spoon about 2 TB of the strawberry-rhubarb sauce into the bottom of each of six 6 to 8 oz glass.  Divide the yogurt mixture equally among the glasses.  Cover the glasses with plastic wrap and refrigerate until set, at least 3 hours.  Garnish each glass with a fresh sliced berry.