For the Vanilla Panna Cotta
Add the cream, sugar, vanilla bean pod and seeds to a saucepan. Heat gently until the sugar has dissolved. Remove the vanilla pod.
Add the cold water to a bowl large enough to hold the panna cotta mixture. Sprinkle the gelatin into the water and allow to stand for 10 minutes.
While still very warm, pour the panna cotta mixture over the gelatine and stir until completely dissolved.
Divide the mixture into 6 serving glasses and refrigerate until set (2 to 4 hours).

For the Moscato Poached Rhubarb 
Preheat oven to 150C.
Wash the rhubarb and remove the strings. Cut into cubes and lay in the base of a ceramic baking dish that will just fit the rhubarb in a single layer. Tuck the orange zest, cinnamon sticks and star anise in around the rhubarb and sprinkle the sugar over the top. Add the Moscato and cover with a lid, or baking paper and foil. Bake for 15 to 20 minutes, or until just soft. Remove from the oven and leave to cool completely in the liquid in the baking dish. Remove the zest, cinnamon sticks and star anise before serving.

To serve, top the panna cottas with the cooled poached rhubarb, drizzled with its cooking liquid. Enjoy with a refreshing glass of Wolf Blass Red Label Moscato.