For the Panna Cotta

1. Pour 1 cup almond milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.
2. Heat the milk and gelatin over medium heat, stirring constantly, until gelatin is dissolved and milk begins to steam, but not boil.
3. Stir the remaining almond milk and honey into the warm milk and whisk until all the ingredients are dissolved.
4. Remove the pan from the heat and stir in the almond and vanilla extract
5. Let it to cool for a few minutes
6. Divide the almond mixture evenly among 4 glasses or small bowls. Let sit 10 minutes and cover tightly with plastic wrap, making sure the plastic does not touch the almond milk’s surface.
7. Refrigerate 4-5 hours until cold and set.
8. Prepare the strawberry rhubarb compote

For the Strawberry Rhubarb Compote

1. Put cut up rhubarb into a saucepan with the water.
2. Add honey.
3. Mix to combine.
4. Turn on heat to medium low.
5. Once it starts to simmer, cover and turn down to low for 3 minutes until rhubarb is beginning to soften.
6. Remove cover, stir and simmer with the cover off for 2-3 minutes more until rhubarb is soft. Turn off the heat.
7. Add strawberries and stir.
8. Taste to adjust sweetness. If it is too tart add a little stevia or more honey.
9. Cool for at least 10 minutes.
10. When ready to serve, top each of the 4 panna cotta with strawberry rhubarb compote.
11. Serve.