Sprinkle the gelatin evenly over 3 tablespoons cold water to soften. Combine the heavy cream and sugar to warm in a small saucepan. Heat until sugar dissolves and then add the gelatin and whisk until dissolved. Remove from heat, add the labneh and orange blossom water. Whisk until smooth. Pour into 4-ounce ramekins or desired serving glasses, cover and refrigerate until mixture is firm, 3 hours or overnight.

For the candied pistachios, preheat oven to 300°F. Line a large baking sheet with parchment paper or a Silpat liner. Combine the sugar and salt and set aside. In a large bowl, whisk the egg white and water together until slightly frothy. Add the pistachios and gently toss until well coated. Add the sugar mixture and toss until pistachios are covered. Spread the pistachios out in a single layer on prepared baking sheet. Bake for about 20 minutes, stirring every 6 to 7 minutes.

Combine the oat crumble ingredients and stir until a dough forms. Roll it out between 2 pieces of parchment until thin and even. Remove the top layer of paper and bake on a baking sheet at 325°F for 8 to 12 minutes, or until golden brown. Let cool. Once cool, chop into a fine crumble or pulse in food processor. Store in airtight container until ready to serve.

Meanwhile, combine the rhubarb and the water in medium saucepan. Bring to a simmer and cook until rhubarb has softened. Add the strawberries, sugar, lemon juice and elderflower liqueur. Cook on low heat until the strawberries are soft, about 5 minutes. Set aside or refrigerate until serving.

To serve, unmold panna cotta onto individual dessert plates (or present in serving glasses) and top with compote, candied pistachios and a sprinkle of oat crumble.