This Panna Cotta with Rhubarb recipe has a creamy vanilla base topped with easy stewed rhubarb for a bright spring dessert that requires minimal effort. Have you ever served stewed rhubarb in this way before?

Stewed rhubarb might be one of the easiest ways to serve up this unassuming yet tart produce with it being an easy addition to a bowl of overnight oats or breakfast rice pudding, yet serving it on this no bake dessert takes it from morning to night.

Why you'll love this

Bright vanilla panna cotta

Thanks to the vanilla beans, the creamy panna cotta is full of flavor.

Stewed rhubarb

Lightly stewed rhubarb is quick to make and compliments the Panna Cotta perfectly.

Ingredients for the best Panna Cotta with Rhubarb

Cream: The cream adds a traditional element and weight to the liquid for the panna cotta to set as well as adding that beautiful texture.
Milk: This helps take the richness away from the cream.
Sugar: Helps sweeten our dessert with superfine or caster sugar being best here, as it doesn’t add additional flavor beyond sweetness, though light brown sugar would also work well.
Rhubarb: Fresh rhubarb was used here and either forced rhubarb (specific to the UK) or regular works beautifully here.
Vanilla extract: Pure vanilla extract helps give our Panna Cotta the real depth of vanilla flavor here. You could also add in vanilla paste to really up the flavor.
Gelatin or vegetable gelatin: Either of these help to make our dessert set. Vegetable gelatin was used with 1 packet that sets 500 milliliters / 2 cups of liquid which is less than the quantity used and ensured our dessert set.

See recipe card for quantities.

Equipment needed to make this

Saucepan: To cook both the Panna Cotta and rhubarb.

Small bowl: To spoon your stewed rhubarb in to cool.

More desserts you'll love

Crema Catalana

Pavlova with Custard and Rhubarb

Rote Grütze - Berry Pudding

How to make Panna Cotta with Rhubarb:

Soak the gelatin sheets in water until soft.

Place the cream, milk, sugar, vanilla seeds and salt into a saucepan until the sugar has dissolved and is bubbling and thickened somewhat for 2 minutes.

Remove from the heat, wring out the soft gelatin sheets and whisk into the hot cream mixture until the mixture has thickened, smooth, but still has somewhat of a jiggle.

Pour into your prepared dishes and place in the refrigerator until set or overnight.

Meanwhile, place the rhubarb and sugar into a saucepan on low heat with a lid on.

Cook until the sugar has dissolved and the rhubarb is soft, but still holding itself together; approximately 8 minutes.

Place into a dish and set aside to cool completely.

To serve, spoon 2 tablespoonfuls of the rhubarb on top of the Panna Cotta.

Dig in!

Panna Cotta with Rhubarb

Author: Sylvie Taylor
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: + chill time 3 hours 30 minutes
Yield: Serves 4
Category: Desserts, Spring

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Description

This Panna Cotta with Rhubarb recipe has a creamy vanilla base topped with easy stewed rhubarb for a bright spring dessert that requires no baking.

Ingredients

Scale

Vanilla Panna Cotta
250 milliliters / 1 cup cream
60 milliliters / ¼ cup milk
50 grams / ¼ cup superfine/caster sugar
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
Rhubarb
200 grams / 2 medium rhubarb stalks, ends trimmed and sliced into 1 inch pieces
50 grams / ¼ cup superfine/caster sugar

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Instructions

Vanilla panna cotta

Soak the gelatin sheets in water until soft.
Place the cream, milk, sugar, vanilla seeds and salt into a saucepan until the sugar has dissolved and is bubbling and thickened somewhat for 2 minutes.
Remove from the heat, wring out the soft gelatin sheets and whisk into the hot cream mixture until the mixture has thickened, smooth, but still has somewhat of a jiggle.
Pour into your prepared dishes and place in the refrigerator until set or overnight.

Rhubarb

Meanwhile, place the rhubarb and sugar into a saucepan on low heat with a lid on. Cook until the sugar has dissolved and the rhubarb is soft, but still holding itself together; approximately 8 minutes.
Place into a dish and set aside to cool completely.
To serve, spoon 2 tablespoonfuls of the rhubarb on top of the Panna Cotta.
Dig in!

Notes

Recipe by Roamingtaste

Nutrition

Calories: 151 calories per serve

Keywords: no bake dessert, creamy dessert, rhubarb recipes