Vanilla Panna Cotta with Rhubarb Compote and a Ginger Crumb

Ginger Crumb and Panna Cotta

• 80 g ginger biscuits (eg. Ginger Nut)
• 250 g whipping cream
• 250 g plain yoghurt
• 60 g caster sugar
• 4 gelatine leaves
• water, for soaking
• 1 vanilla pod
• neutral oil (e.g. sunflower oil, peanut oil), for greasing

Rhubarb Compote

• 1 orange, thin peelings of skin and juice
• 250 g rhubarb, cut in pieces (2 cm)
• 50 g caster sugar