Yogurt-Buttermilk Panna Cotta with Rhubarb Compote

This is the season of fiending for rhubarb. I've been waiting so long. I probably missed some very early stuff on Saturday, but yesterday I was lucky enough to find the last few pounds of a farmer's first cut at Union Square. Just walked off with everything he had. Now it's properly spring. I stewed it with some cinnamon sticks and sugar in a mix of pomegranate juice and iced tea, and poured it over my impulse creation of the day, greek yogurt and buttermilk panna cotta from Serious Eats. The whole thing took about 15 minutes to make, and was perfect. Sort of like yogurt jello. In the best sense.
Here is the recipe, reprinted directly from the post linked above.

Yogurt Panna Cottas with Honey

As printed on www.seriouseats.com, Adapted from Food & Wine magazine

Ingredients

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
1 cup fat-free milk
1/3 cup sugar
1 cup low-fat buttermilk
1 cup fat-free plain Greek yogurt
2 tablespoons honey
Red grapes, for serving

Procedure

1. In a small bowl, mix the gelatin with the water and let stand about 5 minutes, until softened. In a small saucepan, bring the milk to a simmer with the sugar and cook until the sugar is dissolved, about 1 minute. Remove from heat and stir in the softened gelatin until dissolved.

2. In a medium bowl, whisk the buttermilk with the yogurt until smooth. Whisk in the warm milk mixture. Pour the panna cotta mixture into six 4-ounce ramekins and refrigerate until set, about 3 hours.

3. To serve, drizzle the panna cottas with honey and garnish with the grapes.