Firstly make the panna cotta. Put the gelatine leaves in a shallow dish and cover with cold water. Leave to soak for 5 minutes.

Meanwhile, heat the cream gently with the sugar, stirring, until dissolved, then heat to just below boiling point. Remove from the heat.

Drain the gelatine leaves, and squeeze out the excess water. Stir into the hot cream until melted. Leave to cool completely then strain through a sieve into a jug and stir in the Vanilla Extract with Seeds. Pour equal amounts into 6 x 225ml (8fl.oz) dessert glasses or tumblers. Chill for at least 2 hours until set.

In the meantime, prepare the jelly. Cut the rhubarb into 5cm (2 inch) lengths and place in a large frying pan with a lid. Sprinkle with the sugar and pour over 275ml (9 ½ fl.oz) water. Bring to the boil, then reduce to a gentle simmer; cover and cook for 7-8 minutes until tender. Soak the Gelatine as above for 5 minutes.

Carefully remove a few pieces of rhubarb for decoration and transfer to a plate. Strain the remaining rhubarb through a fine nylon sieve into a heatproof measuring jug. Avoid pushing the rhubarb through the sieve as this will make a very cloudy jelly (the remaining cooked rhubarb can kept and be served separately – see Tip).

Check the volume of rhubarb juice in the jug and add a little more water if necessary to make up to 500ml (20fl.oz). Drain the Gelatine leaves and squeeze out the excess water; stir into the hot rhubarb liquid until dissolved. Leave to cool.

Once the rhubarb jelly mixture is slightly set, carefully pour it over the set Vanilla cream. Return to the fridge and chill for a further 1 hour until completely set.

When the jellies are set, spoon the reserved cooked rhubarb pieces on top. Your delicious jellies are now ready to serve and enjoy!