For the panna cotta, place whipping cream with 2 tablespoons of sugar and the scraped out inside of the vanilla bean in a saucepan with a sandwich base and bring to the boil, continue to simmer on the lowest heat for about 60 minutes.
Peel rhubarb and cut into 2 cm pieces. Bring scraped vanilla bean and about 100 ml water to a boil with the rhubarb pieces. Boil until the water has evaporated.
Remove vanilla pod, chop strawberries and add to rhubarb, add Maraschino and mix well. Divide whipped cream into four dessert glasses and chill.
Add the compote just before serving.
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