Raspberry and rhubarb pannacotta

Steps

1. Add ingredients from tofu to vanilla to the blender and blend until smooth.
2. Transfer half to a pan and heat on low until it starts to bubble.
3. Pour the pannacotta into a heatproof glass on an angle, prop up at that angle in the fridge.
4. Cut the rhubarb into bit bite-sized pieces and add to a pan with remaining ingredients.
5. Turn on the heat and cook fruit until it's soft. Break the fruit apart with a fork.
6. Top the pannacotta with some jam. Then make the second half of the pannacotta.
7. Add the second half of the pannacotta to the glass and refrigerate until set.
8. Top with more jam and fresh berries.