Angela Tustin's Lavender Panna Cotta with Strawberry Rhubarb

Coat eight 4 ounce ramekins lightly with oil. Set aside. Combine first six ingredients into a small saucepan and place over low heat. Stir until gelatin dissolves and mixture is well blended. Strain mixture through a fine mesh strainer and pour into 8 oz ramekins. Allow to set completely in refrigerator.

Combine last 4 ingredients in another small saucepan and place over medium high heat. Bring mixture to a boil and cook until rhubarb and strawberries are mushy. Strain mixture through a medium holed strainer to allow some of the rhubarb and strawberry pulp to come through. Discard remaining pulp. Cool Strawberry Rhubarb Sauce completely in refrigerator.

Unmold Panna Cotta into the center of eight dessert bowls with room for sauce. Ladle Strawberry Rhubarb Sauce around Panna Cotta dividing recipe into eight equal parts. Add fresh sliced fruit and berries (such as kiwi, blackberries, pineapple etc.) and garnish with sprigs of fresh lavender and mint.