Combine the cream, sugar and Ginger in a saucepan.
Bring gently to the boil and simmer gently for 5 minutes.
Add the gelatine, stir well until completely dissolved and remove from the heat.
Pour the cream into 4 ramekins and chill in the refrigerator until completely set.
Split the Vanilla Pod in half lengthways and scrape the seeds into the wine in a large saucepan.
Add the sugar and the pod itself, bring to a simmer.
Trim the ends of the rhubarb and cut into 5 cm lengths, add the rhubarb to the saucepan and simmer gently until the rhubarb has just begun to soften.
Remove from the heat, cover with cling film and leave to cool. Chill in the refrigerator.
To serve, place a pile of poached rhubarb with a good spoonful of poaching liquor on a plate, dip the edges of the ramekin in hot water to loosen the panna cotta then invert onto the plate, carefully remove the ramekin leaving the panna cotta.