Greek Yogurt Panna Cotta with Strawberry-Rhubarb Sauce - Andrew Zimmern

Ingredients

• 1 ⁄ 4 pound rhubarb, cut into 1 ⁄ 2-inch slices
• 1 ⁄ 4 cup sugar
• 1 tablespoon fresh orange juice
• 1 cup hulled and sliced strawberries (about 6 ounces), plus a few more for garnish
• 1 cup whole milk
• 1-inch piece vanilla bean, split lengthwise
• 2 cups plain drained whole-milk yogurt or Greek whole-milk yogurt
• 1 ⁄ 4 cup plus 2 tablespoons sugar
• Pinch of kosher or sea salt
• 1 1 ⁄ 4 teaspoons powdered unflavored gelatin