Scrape ½ vanilla pod using a small knife and put the seeds in a blender with the strawberries and caster sugar, blend until combined then pass through a sieve.
Soak the leaf gelatine in bowl of cold water for about 10 minutes.
Meanwhile pour the double cream and milk in a heavy bottomed pan and warm gently over medium heat. Do not bring it to boil.
Squeeze the gelatine and add to the warm cream and milk mixture. Stir until completely dissolved.
Add the strawberry mix into the pan with the cream and milk and stir well until combined.
Divide the mixture between 6 small silicone moulds.
Transfer to the fridge to set for at least 4 hours.
Chop the rhubarb into 2 cm pieces.
Place in a saucepan with the caster sugar, the lemon juice, the water and the seeds from the vanilla pod.
Bring to the boil then cook for 3-5 minutes over low heat until the rhubarb is soft. Set aside to cool down.
Melt the chocolate in the microwave, transfer in a small piping bag and pipe it on a sheet of parchment paper creating little chocolate nets. Set in the fridge.
After the rest time remove the panna cotta from the moulds and place on serving plates with a spoonful of rhubarb compote.
Take the chocolate nets out of the fridge, carefully lift them with a palette knife and use to decorate each panna cotta along with some chocolate micro eggs.