Rhubarb Panna Cotta

Why You’ll Love This Recipe

This dessert is not only beautiful to serve but also incredibly easy to prepare ahead of time. You’ll love the contrast between the smooth, vanilla-scented panna cotta and the vibrant rhubarb compote. It’s naturally gluten-free, can be made in elegant individual servings, and is sure to impress guests or satisfy your sweet tooth.

Ingredients

For the Rhubarb Compote:

• Fresh or frozen rhubarb, chopped

• Granulated sugar or honey

• Lemon juice

• Vanilla extract (optional)

For the Panna Cotta:

• Heavy cream

• Whole milk

• Powdered gelatin

• Granulated sugar or honey

• Vanilla extract

Optional Garnishes:

• Extra compote or poached rhubarb

• Fresh berries

• Crushed pistachios or almonds

• Mint leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Rhubarb Compote
   In a saucepan, combine chopped rhubarb, sugar, and lemon juice. Simmer over medium heat for about 10–15 minutes, until the rhubarb is soft and jammy. Blend until smooth (optional), then chill.

2. Bloom the Gelatin
   In a small bowl, sprinkle the powdered gelatin over a portion of the milk. Let sit for 5–10 minutes to soften.

3. Heat the Cream Mixture
   In a saucepan, combine remaining milk, heavy cream, sugar, and vanilla. Heat over medium heat until just starting to simmer. Do not boil.

4. Add Gelatin
   Remove the cream mixture from heat and stir in the bloomed gelatin until fully dissolved.

5. Assemble
   Add a spoonful of rhubarb compote to the bottom of each serving glass or ramekin. Pour the warm panna cotta mixture gently over the back of a spoon into each glass to layer without disturbing the compote.

6. Chill
   Cover and refrigerate for at least 4 hours, or until fully set.

7. Serve
   Top with more rhubarb compote, poached rhubarb, or garnishes of your choice.

Servings and Timing

• Serves: 6

• Prep time: 20 minutes

• Cook time: 10 minutes

• Chill time: 4 hours

• Total time: About 4 hours 30 minutes

Variations

• Rhubarb-Strawberry Compote: Add strawberries for a naturally sweeter twist.

• Coconut Panna Cotta: Substitute coconut milk for a tropical and dairy-free version.

• Layered Look: Chill panna cotta halfway, then layer compote on top for a two-tone dessert.

• Molded Panna Cotta: Lightly oil ramekins if you’d like to invert the panna cotta onto a plate.

Storage/Reheating

Store covered in the refrigerator for up to 4 days.
Do not freeze, as the texture may be affected.
Best served cold straight from the fridge.

FAQs

Can I use frozen rhubarb?

Yes, thaw it first and drain excess liquid before cooking.

Can I make this dairy-free?

Yes, use full-fat coconut milk or a mix of almond and coconut cream, and adjust sweetener to taste.

What is panna cotta?

Panna cotta is an Italian dessert made by setting sweetened cream with gelatin. It has a silky, custard-like texture.

Do I need to use gelatin?

Yes, for traditional panna cotta texture. Agar-agar is a vegetarian alternative, but use it according to its specific instructions.

Can I make this ahead of time?

Absolutely—this dessert is ideal for preparing 1–2 days in advance.

Will the rhubarb layer sink?

If the panna cotta is too warm when poured, it can mix. Pour gently or layer the compote after the panna cotta is set.

What type of sugar is best?

Granulated sugar is classic, but honey or maple syrup can add unique flavor.

How do I know when it’s set?

The panna cotta should jiggle slightly but not be liquidy. After 4 hours in the fridge, it should be ready.

Can I use flavored gelatin?

Plain gelatin is best so the flavor of the rhubarb and cream shines through.

What should I serve with this?

It’s great on its own or with shortbread cookies, biscotti, or a crisp tuile.

Conclusion

Rhubarb Panna Cotta is a light yet indulgent dessert that highlights the natural tartness of rhubarb in a creamy, elegant presentation. It’s easy to prepare ahead, customizable, and perfect for entertaining or treating yourself. Whether you’re a panna cotta pro or a first-time maker, this recipe is sure to become a seasonal favorite.