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Panna Cotta with Rhubarb

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


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.


Vanilla Panna Cotta
250 milliliters / 1 cup cream
60 milliliters / 1/4 cup milk
50 grams / 1/4 cup superfine/caster sugar
2 teaspoons pure vanilla extract
1/4 teaspoon sea salt
200 grams / 2 medium rhubarb stalks, ends trimmed and sliced into 1 inch pieces
50 grams / 1/4 cup superfine/caster sugar


Vanilla panna cotta

  1. Soak the gelatin sheets in water until soft.
  2. 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.
  3. 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.
  4. Pour into your prepared dishes and place in the refrigerator until set or overnight.


  1. 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.
  2. Place into a dish and set aside to cool completely.
  3. To serve, spoon 2 tablespoonfuls of the rhubarb on top of the Panna Cotta.
  4. Dig in!


Recipe by Roamingtaste


  • Calories: 151 calories per serve

Keywords: no bake dessert, creamy dessert, rhubarb recipes