1

Lightly spray four ¾-cup (185ml) capacity cups or metal moulds with oil. Place milk and sugar (reserve 1 tablespoon for later) in a small saucepan over medium heat. Stir until sugar has dissolved. Bring to the boil and remove from heat. Sprinkle gelatine over milk mixture and whisk until gelatine has dissolved. Transfer to a medium heatproof jug. Cool to room temperature.

2

Add yoghurt and orange blossom water to milk mixture and whisk until smooth. Pour mixture into prepared cups or moulds and cover with plastic wrap. Refrigerate for 4 hours or until set.

3

Meanwhile, place rhubarb, reserved sugar, rind and juice in a medium saucepan over medium heat. Cover and bring to the boil. Reduce heat to low and simmer for 4–5 minutes or until rhubarb is tender. Transfer to a bowl. Cool.

4

Dip each cup or mould briefly in hot water and turn panna cottas onto serving plates. Serve topped with rhubarb mixture.