- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 10 minutes plus 2 hr setting time
- Effort: medium
For the panna cotta
- 1 litre single cream
- 60 g caster sugar
- 2 vanilla pods, split and seeds scraped (or 1 tsp vanilla extract)
- 10 g gelatine leaves
For the rhubarb
- 100 g caster sugar
- 1 orange, zested and juiced to get 200ml juice
- 900 g rhubarb, cut into 6cm pieces
Tips and Suggestions
Individual gelatin leaves vary in weight so check packet for more information
1. Place the cream, sugar, vanilla pods and seeds in a saucepan over a medium-high heat and bring to a gentle simmer. Stir until the sugar has dissolved, then remove from the heat.
2. Place the gelatin sheets in a pyrex or glass dish and cover with a little water. Leave to stand for 5 minutes until the gelatin has softened.
3. Remove the softened gelatin from the liquid and squeeze out any excess. Remove the vanilla pods from the warmed cream, then add the softened gelatin and stir through until dissolved. Divide the mixture between 6 pudding moulds, cover with cling film and place in the fridge to set for a few hours.
4. Place the sugar, orange zest and juice in a cooking pot with 100ml water. Place over a medium-high heat and bring to a steady simmer, stirring until the sugar is dissolved. Add the rhubarb to the pot and poach until it is soft when pierced with a fork. Remove with a slotted spoon and set aside on a plate.
5. Continue to cook the poaching liquid until it becomes syrupy. Remove from the heat and allow to cool slightly before adding the rhubarb back in.
6. To remove the panna cotta from the moulds, fill a bowl with warm water and dip them in. The heat will loosen them slightly and allow them to be inverted onto serving plates. Serve each panna cotta with a few tablespoons of the rhubarb mix.
Looking for more ways with rhubarb? Take a look at our top 10 rhubarb recipes
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