Pannacotta with orange & rosemary roasted rhubarb

I love this recipe. It makes a silky, luscious pannacotta that threatens to lose its shape but holds steady — just. It is infinitely lovelier than one made with more gelatine. Rhubarb is the perfect partner. Roasted slowly so it retains its shape, the rhubarb is paired with orange and rosemary, which add warmth and depth, while the vanilla lends fragrance.