Rhubarb Panna Cotta

Ingredients:
200g rhubarb trimmed weight
150g caster sugar
2 leaves gelatine
350g creme fraiche
15-30ml grappa or fruit liqueur

Method:
Cut the rhubarb into 2cm lengths and 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 creme fraiche to boil with the remaining sugar, then remove from the heat, add the gelatine and stir to dissolve.
Stir in the sieved rhubarb and puree the mixture in a liquidiser.
Divide the mixture between four ramekins.
Place on a plate, cover and leave to cool, then chill in the fridge over night until set.
Add 15-30ml grappa or fruit liqueur to the rhubarb juices, cover and chill.
To serve, run a knife around each panna cotta to loosen it and turn out onto a plate. Drizzle with the flavoured rhubarb juices over and around the panna cotta and serve.