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Rhubarb Panna Cotta

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Rhubarb Panna Cotta is a refreshing and elegant dessert that combines the creamy texture of panna cotta with the vibrant, tangy flavor of rhubarb. Perfect for spring and summer, this naturally gluten-free treat is easy to make ahead and can be customized with various garnishes. Whether for a special occasion or a simple indulgence, this stunning dessert will impress guests and 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

Instructions

  • Make the Rhubarb Compote:
    In a saucepan, combine chopped rhubarb, sugar, and lemon juice. Simmer over medium heat for 10–15 minutes until the rhubarb softens and becomes jammy. Optionally blend until smooth, then chill.

  • Bloom the Gelatin:
    Sprinkle powdered gelatin over a portion of the milk in a small bowl. Let sit for 5-10 minutes to soften.

  • Heat the Cream Mixture:
    In a saucepan, combine remaining milk, heavy cream, sugar, and vanilla. Heat over medium heat until just simmering—do not boil.

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

  • Assemble:
    Spoon a bit of rhubarb compote into the bottom of each serving glass or ramekin. Gently pour the panna cotta mixture over the back of a spoon into each glass to avoid disturbing the compote layer.

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

  • Serve:
    Top with additional rhubarb compote, poached rhubarb, or any garnishes of your choice.

Notes

  • For a naturally sweeter twist, add strawberries to the rhubarb compote.

  • To make it dairy-free, swap the cream and milk for coconut milk or a mix of almond and coconut cream.

  • You can make this dessert in advance, and it stores well in the refrigerator for up to 4 days.

Find it online: https://chocolatecoveredamy.com/rhubarb-panna-cotta/