Preheat the oven to 150C. Have your 6-8 serving glasses ready nearby.
First, we need to roast the rhubarb. On a large baking tray, combine the prepared rhubarb with the orange juice, zest and honey, & mix until all the rhubarb is thoroughly coated. Bake in the preheated oven for 25-30 minutes, or until the rhubarb is soft & tender.
Remove from the oven & transfer to a tall measuring jug with a lip. Puree the rhubarb until completely smooth. Strain the rhubarb puree into a medium sized pot to ensure there are no strings left. Rinse out the measuring jug as you’ll need it again. Sprinkle the gelatin over the rhubarb puree & set aside for 5 minutes.
Set the pot over a medium-low heat & whisk gently until the gelatin has dissolved completely. Add in the cream, milk & sugar & whisk until the sugar has entirely dissolved & the mixture is thoroughly combined.
Strain the panna cotta mixture back into the large measuring jug. Finally, strain the mixture once more (to ensure absolute smoothness), pouring directly into the serving glasses. Leave to set in the fridge for at least 4 hours.
Shortly before unmoulding the panna cotta, make the strawberry compote. Combine the strawberries, the sugar, & the lemon juice in a small pot over a medium heat & stir. When the sugar has dissolved & the strawberries have broken down & there’s a syrupy sauce bubbling in the pot, remove from the heat & leave to cool.
To unmould the panna cotta run a hot knife along the inside of the glass to separate it from the panna cotta. I then sat my glasses in a cup of boiling water to loosen them up for about 10 seconds.. then I shook them over the plates I wanted to use until they came free & plopped on out. Some of them needed a helpful shove with the hot knife again, but we all need a push sometimes!
Serve the panna cotta chilled, with the strawberry compote drizzled over the top or on the side. Enjoy!