Rhubarb Panna Cotta

Why You’ll Love This Recipe

Rhubarb Panna Cotta is a creamy, elegant dessert that balances the tartness of rhubarb with the smooth, silky texture of classic Italian panna cotta. Perfect for spring and summer, this treat is both refreshing and luxurious, making it ideal for dinner parties, holidays, or any occasion where you want to impress with minimal effort.

ingredients

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

heavy creamgranulated sugarsour creamvanilla extractpowdered gelatinwaterfresh rhubarborange juice

directions

Sprinkle the powdered gelatin over cold water in a small bowl and let it bloom for 5 minutes.

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

Remove from heat and stir in the bloomed gelatin until completely dissolved.

Let the mixture cool slightly, then whisk in sour cream and vanilla extract until smooth.

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

Meanwhile, in another saucepan, combine chopped rhubarb, sugar, and orange juice. Cook over medium heat until the rhubarb is soft and beginning to break down.

Simmer until the mixture thickens slightly into a compote-like consistency, then let it 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 minutesChill time: 4 hours or overnightCompote cook time: 15-20 minutesTotal time: 4 hours 30 minutes

Variations

Add a splash of rose water or orange blossom to the panna cotta for a floral twist.

Swap rhubarb for mixed berries, cherries, or peaches in the compote.

Use Greek yogurt instead of sour cream for a tangier flavor and added protein.

Make it dairy-free with coconut cream and a plant-based yogurt.

storage/reheating

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

FAQs

What is panna cotta made of?

Traditional panna cotta is made with cream, sugar, gelatin, and flavorings like vanilla.

Can I make it ahead of time?

Yes, it’s ideal for making a day in advance since it needs time to set.

Can I use frozen rhubarb?

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

How do I know when the panna cotta is set?

It should jiggle slightly when moved but not be liquid in the center.

Can I unmold the panna cotta?

Yes, lightly oil the molds before pouring and briefly dip them in warm water before inverting.

Can I make it without gelatin?

Gelatin is essential for traditional panna cotta, but agar-agar can be used as a vegetarian substitute.

Is rhubarb safe to eat raw?

Rhubarb is very tart raw and usually best cooked; avoid eating the leaves, which are toxic.

Can I adjust the sweetness?

Absolutely—taste the rhubarb compote and adjust sugar to your preference.

What wine pairs well with this dessert?

A sweet Riesling or Moscato pairs beautifully with the tartness of rhubarb.

Is this kid-friendly?

Yes, kids generally enjoy the creamy texture, though the tart rhubarb may be more suited for older palates.

Conclusion

Rhubarb Panna Cotta is a show-stopping dessert that blends creamy indulgence with bright, seasonal flavor. With its striking layers and effortless prep, it’s a perfect way to celebrate the fresh produce of spring while treating your guests to something truly special.

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