METHOD

1. Place the coconut milk, vanilla bean pod and seeds, Natvia, rosewater and cardamom pods in a large saucepan over medium heat and bring to a simmer, whisking constantly.
2. In a small bowl, combine the agar-agar powder and water. Add the agar-agar mixture to the simmering milk and cook over low heat for another 2 minutes.
3. Discard the cardamom pods and vanilla pod from the mixture and immediately divide the mixture between ramekins. Refrigerate for 2-4 hours or until completely set.
4. Combine all the ingredients in a saucepan and over medium heat and simmer for 5 minutes or until the rhubarb stalks are tender.
5. Serve chilled panna cotta with warm poached rhubarb.