Rhubarb Panna Cotta

Why You’ll Love This Recipe

Rhubarb Panna Cotta is a beautifully elegant dessert that blends the smooth, creamy texture of classic panna cotta with the bright, tangy flavor of rhubarb. Light yet indulgent, this dish is perfect for spring and summer entertaining. The soft, silky vanilla-infused cream pairs perfectly with the vibrant rhubarb topping, making it a refreshing and sophisticated sweet treat.

Ingredients

this Recipe

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

For the panna cotta:

• Heavy cream
• Whole milk
• Granulated sugar
• Unflavored gelatin powder
• Vanilla extract

For the rhubarb topping:

• Fresh rhubarb (chopped)
• Granulated sugar
• Water
• Lemon juice
• Vanilla extract

Directions

1. Prepare the panna cotta: In a small bowl, sprinkle the gelatin over a few tablespoons of cold milk. Let it bloom for about 5 minutes.
2. In a saucepan, combine the heavy cream, remaining milk, and sugar. Heat gently over medium heat until the sugar dissolves and the mixture is just about to simmer. Remove from heat.
3. Stir in the bloomed gelatin and vanilla extract, whisking until the gelatin is fully dissolved.
4. Pour the mixture into individual serving glasses or ramekins. Refrigerate for at least 4 hours, or until set.
5. Prepare the rhubarb topping: In a saucepan, combine the rhubarb, sugar, water, and lemon juice. Simmer over medium heat until the rhubarb softens and breaks down, about 8-10 minutes. Stir in the vanilla extract.
6. Allow the topping to cool completely.
7. Once the panna cotta is set, spoon the cooled rhubarb topping over each serving.

Servings and Timing

This recipe serves about 6 people.
Preparation time: 20 minutes
Chilling time: 4 hours
Total time: 4 hours 20 minutes

Variations

• Add a few strawberries or raspberries to the rhubarb topping for a mixed fruit version.
• Infuse the cream with lemon zest for a bright citrus twist.
• Use coconut milk instead of dairy for a dairy-free panna cotta.

Storage/Reheating

Store Rhubarb Panna Cotta covered in the refrigerator for up to 3 days.
Do not freeze, as freezing can alter the smooth texture.
No reheating needed—serve chilled.

FAQs

Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Thaw and drain it before cooking.

Can I make this ahead of time?
Absolutely! Panna cotta is ideal for making a day ahead, giving it plenty of time to set.

Can I unmold the panna cotta?
Yes, you can. Lightly grease the molds and dip them briefly in warm water before inverting onto plates.

Can I make it sweeter or less sweet?
Yes, adjust the sugar to taste both in the cream base and the rhubarb topping.

What can I garnish it with?
Top with fresh berries, a sprig of mint, or a drizzle of honey for an elegant presentation.

Conclusion

Rhubarb Panna Cotta is a luxurious, creamy dessert balanced with the fresh, tart burst of rhubarb topping. Easy to prepare ahead of time and visually stunning, it’s the perfect ending to a spring or summer meal. This elegant dessert is light, flavorful, and sure to impress your guests with its simplicity and deliciousness!

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