Annie Bell's Rhubarb Panna Cotta

Cut the rhubarb into 2cm lengths, place in a small saucepan with 100g sugar and 50ml water. Bring to the boil, then cover and simmer over a low heat for 5 minutes.

Drain the rhubarb into a sieve set over a bowl to catch the juice. In the meantime, cut the gelatine into broad strips, place in a small bowl, cover with cold water and leave to soak for 5 minutes, then drain.

In a pan, bring the crème fraîche to the boil with the remaining 50g sugar, then remove from the heat, add the gelatine and stir to dissolve. Stir in the sieved rhubarb and purée the mixture in a liquidiser, then divide between four ramekins or other little pots (we used mini pudding moulds, about 180ml capacity).

Place on a plate, cover and leave to cool, then chill in the fridge overnight until set. Also add 1-2 tbsp grappa (or to taste) to the rhubarb juices, cover and chill.

To serve, run a knife around the edge of each panna cotta to loosen it and turn out on to a plate. Splash the flavoured rhubarb juices over and around.