Method

To make panna cotta, chop up the ginger into a paste, warm up the milk, add the ginger, place gelatine in water, when the milk is warm add the gelatine and whisk.
Take off heat, now semi whip the cream, get 2 bowls one with ice in and one to go on top, place the warm milk in the bowl and whisk over the bowl with ice in.
Fold the yogurt into the cream, then when the milk is cold add the yogurt/ cream to the milk, mix, then add sugar to taste. Then place into glass. Leave to set in the fridge.
For the rhubarb prep it down to size, place on a tray sprinkle sugar over, then zest the orange and the juice from it, place parchment and foil over it, then place in the oven for round 10-15 minutes.
When the rhubarb is cooked get the juices place them in a jug then see how many ml you have if you have 500ml get 5g agar then place the juices into a pan bring to the boil.
Add agar and whisk for about 2 minutes then place in a container, leave to set, when set, place in the thermo mix and blitz till it is smooth.