Why You’ll Love This Recipe

Rhubarb Panna Cotta is a light, elegant dessert that balances the creamy richness of traditional panna cotta with the tart, fruity brightness of rhubarb. It’s the perfect choice for spring and summer gatherings, offering a sophisticated finish to any meal. The silky texture of the panna cotta combined with the sweet-tart rhubarb topping creates a beautiful contrast in flavor and color.

ingredients

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

heavy creamwhole milksugarvanilla extractunflavored gelatinfresh rhubarbhoney or maple syruplemon juicewater

directions

In a small bowl, sprinkle the gelatin over a few tablespoons of cold water and let it bloom for 5-10 minutes.

In a saucepan, combine the cream, milk, and sugar. Heat gently over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.

Remove from heat, add the bloomed gelatin, and stir until completely dissolved. Stir in vanilla extract.

Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours, or until set.

While the panna cotta sets, prepare the rhubarb topping. In a saucepan, combine chopped rhubarb, honey (or maple syrup), lemon juice, and a splash of water.

Cook over medium heat until the rhubarb softens and breaks down, about 10-15 minutes. Let cool completely.

Once the panna cotta is set, spoon the cooled rhubarb compote over the top before serving.

Servings and timing

This recipe yields 4-6 servings.Preparation time: 15 minutesSetting time: 4 hoursRhubarb topping time: 15 minutesTotal time: approximately 4 hours 30 minutes

Variations

Infuse the cream with fresh herbs like mint or basil for a unique twist.

Add a touch of orange zest to the rhubarb for added depth of flavor.

Use coconut milk for a dairy-free version.

Layer with granola or crushed shortbread for added texture.

storage/reheating

Store Rhubarb Panna Cotta covered in the refrigerator for up to 3 days.Do not freeze, as the texture may be compromised.Serve chilled directly from the fridge; no reheating needed.

FAQs

What is panna cotta?

Panna cotta is an Italian dessert made from sweetened cream thickened with gelatin and molded.

Can I use frozen rhubarb?

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

Can I make it ahead of time?

Yes, it’s an ideal make-ahead dessert since it needs time to set.

How do I prevent the panna cotta from sticking to the mold?

Lightly grease the mold or dip the bottom in warm water before unmolding.

Can I use a sweetener substitute?

Yes, you can use stevia or monk fruit sweeteners, adjusting to taste.

Is rhubarb safe to eat raw?

Only the stalks are edible—avoid the leaves, which are toxic.

Can I use agar-agar instead of gelatin?

Yes, but follow agar-specific instructions, as it sets differently.

Why didn’t my panna cotta set?

Make sure the gelatin is fully dissolved and not expired.

Does the rhubarb need to be peeled?

No, just trim and chop it—peeling isn’t necessary.

What if I don’t like rhubarb?

Try using strawberry or raspberry compote as an alternative topping.

Conclusion

Rhubarb Panna Cotta is a dreamy, creamy dessert that blends smooth vanilla custard with a vibrant rhubarb topping. Its balance of richness and brightness makes it a standout dish for springtime feasts or elegant dinners. With minimal effort and maximum elegance, it’s a recipe you’ll want to revisit all season long.