Why You’ll Love This Recipe

Rhubarb Panna Cotta is a sophisticated yet simple dessert that combines the creamy smoothness of Italian panna cotta with the tart, vibrant flavor of rhubarb. The contrast between the silky vanilla-infused cream and the tangy rhubarb compote creates a balanced and elegant finish to any meal. It’s a perfect make-ahead treat for spring and summer gatherings.

ingredients

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

heavy creamwhole milksugarvanilla extractunflavored gelatinfresh or frozen rhubarblemon juicemaple syrup or honey (optional for added sweetness)

directions

In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.

Remove from heat and stir in the vanilla extract.

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

Stir the bloomed gelatin into the hot cream mixture until fully dissolved.

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

Meanwhile, in another saucepan, combine chopped rhubarb, lemon juice, and a bit of sugar or maple syrup. Cook over medium heat until the rhubarb breaks down and becomes a compote.

Let the compote cool completely.

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

Servings and timing

This recipe yields 4-6 servings.Preparation time: 15 minutesChilling time: 4 hoursCooking time: 10-15 minutesTotal time: 4 hours 30 minutes

Variations

Add orange zest to the cream for a citrusy depth.

Layer with strawberry compote for a classic rhubarb-strawberry twist.

Infuse the cream with a vanilla bean pod for extra flavor.

Use coconut milk for a dairy-free version.

Top with crushed pistachios or shortbread crumbs for texture.

storage/reheating

Store Rhubarb Panna Cotta in the refrigerator, covered, for up to 3 days.Do not freeze as the texture may change upon thawing.Serve chilled straight from the fridge.

FAQs

Can I make Rhubarb Panna Cotta in advance?

Yes, it’s ideal for making a day ahead, allowing the panna cotta to set fully.

Is fresh rhubarb necessary?

No, frozen rhubarb works well—just cook it down as you would fresh.

How do I know when panna cotta is set?

It should be firm but still have a gentle wobble when you jiggle the ramekin.

Can I unmold the panna cotta?

Yes, dip the ramekin briefly in warm water and run a knife around the edge to loosen.

Can I use agar instead of gelatin?

Yes, agar is a vegetarian alternative but follow specific measurements as it sets differently.

Does the rhubarb need to be sweetened?

Not always, but a bit of sugar or honey balances its tartness nicely.

Can I flavor the panna cotta with other extracts?

Absolutely—almond, rose, or orange blossom water can add a unique touch.

What if I don’t have ramekins?

Use small jars, cups, or even wine glasses for serving.

How do I get a smooth texture?

Strain the cream mixture before pouring it into molds to remove any gelatin clumps.

Can I make this sugar-free?

Yes, use a sugar substitute suitable for cooking and adjust to taste.

Conclusion

Rhubarb Panna Cotta is an effortlessly elegant dessert that highlights the beauty of seasonal ingredients. Its creamy base and vibrant fruit topping make it both refreshing and indulgent. Perfect for impressing guests or treating yourself, this recipe brings a touch of class to any occasion.