A creamy and elegant Italian dessert with a tangy rhubarb twist, perfect for spring or summer gatherings.

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In a saucepan, combine chopped rhubarb, 1/2 cup sugar, and lemon juice. Cook over medium heat until rhubarb is soft, about 10 minutes. Puree and strain if desired. Set aside to cool.
In a small bowl, sprinkle gelatin over milk and let it sit for 5 minutes to bloom.
In another saucepan, combine heavy cream and 1/3 cup sugar. Heat over medium heat until sugar dissolves and the mixture is hot but not boiling.
Add the bloomed gelatin to the hot cream and stir until fully dissolved. Remove from heat and stir in vanilla extract.
Divide the rhubarb puree between serving glasses or ramekins.
Gently pour the cream mixture over the rhubarb layer. Chill in the refrigerator for at least 4 hours or until set.
Serve chilled. Optionally garnish with whipped cream or fresh rhubarb slices.