Buttermilk Pudding with Rhubarb

• 10 g leaf gelatine (3 large sheets)
• 350 ml double cream

Soak the gelatine in a shallow dish of cold water for a few minutes to soften. Meanwhile, pour the cream into a small saucepan. Scrape the seeds from the vanilla pod and add them to the cream along with the empty pod and the sugar. Slowly bring to the boil, then remove from the heat. Squeeze out the excess water from the gelatine, then add to the cream mixture and stir until dissolved.