If you’re craving a refreshing, sweet-tart treat that looks every bit as stunning as it tastes, you’ll absolutely fall in love with Rhubarb Panna Cotta. Creamy and delicately set, this spring-inspired twist on the classic Italian dessert features tangy rhubarb compote nestled beneath a silky cloud of vanilla panna cotta. Every spoonful is a celebration of color, flavor, and dreamy texture—the perfect showstopper for dinner parties or a weekend splurge.
Ingredients You’ll Need
-
Rhubarb Compote:
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon water
Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons powdered gelatin
- 3 tablespoons cold water
How to Make Rhubarb Panna Cotta
Step 1: Simmer the Rhubarb Compote
Start by marrying the chopped rhubarb, 1/2 cup of sugar, and a tablespoon of water in a small saucepan over medium heat. Stir occasionally and watch as the rhubarb transforms—about 8–10 minutes—into a soft, syrupy compote. The aroma turns delightfully floral, and the color is pure spring! Once softened and jammy, remove the pan from the heat and let it cool slightly while you prepare the next layer.
Step 2: Heat the Creamy Base
In a separate saucepan, combine the heavy cream, whole milk, and the remaining 1/2 cup sugar. Place it over medium heat, warming the mixture gently until you see gentle steam—it shouldn’t boil. When it’s just right, remove from the heat and stir in the vanilla extract for that irresistible, homey touch.
Step 3: Bloom and Dissolve the Gelatin
While the cream heats, sprinkle the powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it stand for 5 minutes so it can “bloom”—you’ll notice it thickens and swells up a bit. Once your cream is warm and off the heat, stir in the bloomed gelatin until the mixture is completely smooth and the gelatin is fully dissolved. This is key to a silky, lump-free set.
Step 4: Layer and Chill
Spoon the cooled rhubarb compote evenly into the bottom of 6 small glasses or ramekins. Next, carefully pour the warm cream mixture on top, trying not to disturb the fruit layer too much. For a beautiful layered effect, pour slowly or over the back of a spoon. Gently transfer the filled dishes to the fridge and chill for at least 4 hours, or until the Rhubarb Panna Cotta is set and deliciously jiggly.
Step 5: Serve and Savor
Once fully chilled, your Rhubarb Panna Cotta is ready for its grand entrance! Top it off with a spoonful of extra rhubarb compote or even a scattering of crushed pistachios for a bit of crunch. Each glass is a little jewel—cool, creamy, and bursting with the essence of spring.
How to Serve Rhubarb Panna Cotta
Garnishes
The right garnish turns Rhubarb Panna Cotta from simple to truly unforgettable. A spoonful of extra rhubarb compote echoes the dessert’s fruity notes, and a sprinkle of crushed pistachios or shaved white chocolate adds color and texture. If you’re feeling fancy, try a dollop of whipped cream or even a sprinkling of edible flowers for that wow factor.
Side Dishes
This delicate dessert doesn’t need much, but it positively sings alongside crisp biscotti, buttery shortbread, or a few fresh berries. A small espresso or tea is also a lovely, traditional Italian-style pairing to balance out the creamy richness and refresh your palate.
Creative Ways to Present
Show off the pretty layers by assembling your Rhubarb Panna Cotta in clear glasses, petite mason jars, or even elegant champagne flutes. For a brunch vibe, try making mini versions in shot glasses. And if you want a smooth, uniform look, puree the compote first—each option is a feast for the eyes (and Instagram!).
Make Ahead and Storage
Storing Leftovers
Leftover Rhubarb Panna Cotta keeps beautifully in the fridge, covered tightly with plastic wrap or a lid, for up to three days. Make sure it’s well-sealed to avoid absorbing any fridge odors. The texture stays creamy and sumptuous, making it a perfect do-ahead treat.
Freezing
Gelatin-based desserts don’t always freeze well, as they can separate or become grainy once thawed. For the freshest taste and silkiest texture, it’s best to enjoy Rhubarb Panna Cotta straight from the fridge. If you must freeze, wrap individual portions tightly and thaw slowly in the refrigerator.
Reheating
There’s no need to reheat—Rhubarb Panna Cotta is best served cold straight from the fridge. If it’s been frozen, allow it to thaw in the fridge overnight and give it a gentle stir or top with fresh compote to refresh the texture.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just thaw the frozen rhubarb and drain off any excess liquid before measuring it out. Your compote may cook a bit faster, but the flavor will still shine.
What’s the best way to get a super-smooth panna cotta?
For that restaurant-smooth finish, make sure your gelatin is fully dissolved in the cream mixture. If you want an even silkier result, strain the cream through a fine mesh sieve before pouring it over the compote.
How long does Rhubarb Panna Cotta need to set?
At least four hours is ideal for it to fully set and develop that perfect, gentle wobble. If you’re prepping ahead for a special occasion, overnight chilling works great too.
Can I make this panna cotta dairy-free?
Yes! Swap the heavy cream for full-fat coconut milk and use a plant milk for the whole milk. The coconut flavor pairs beautifully with rhubarb, and the texture will still be wonderfully creamy.
What other fruits work with this recipe?
Strawberries, raspberries, or even apricots can step in for rhubarb, especially if you want to play with different colors and flavors. Just adjust the sugar to taste and keep an eye on the compote so it doesn’t get too thick.
Final Thoughts
If you’ve never tried Rhubarb Panna Cotta before, you’re in for a serious treat! It’s the kind of dessert that turns any meal into a mini celebration. I hope you give it a try soon and fall in love with that magical blend of creamy vanilla and tangy rhubarb.
Print
Rhubarb Panna Cotta Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 4 hours chilling)
- Yield: 6 servings
- Category: Dessert
- Method: Chilling, No-Bake
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in the creamy and tangy delight of Rhubarb Panna Cotta, a luscious Italian dessert that layers velvety smooth panna cotta with a vibrant rhubarb compote. This gluten-free and vegetarian treat is perfect for impressing guests or simply treating yourself to a luxurious sweet experience.
Ingredients
Rhubarb Compote:
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon water
Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons powdered gelatin
- 3 tablespoons cold water
Instructions
- Rhubarb Compote: In a small saucepan, cook rhubarb, sugar, and water until it breaks down into a compote. Let cool.
- Panna Cotta: Heat cream, milk, and sugar until steaming. Stir in vanilla. Bloom gelatin, then stir into the cream mixture.
- Assembly: Divide rhubarb compote among glasses, pour cream mixture, and refrigerate until set.
Notes
- Puree the rhubarb compote for a smoother texture.
- For a tangier flavor, substitute half of the milk with buttermilk.
Nutrition
- Serving Size: 1 panna cotta
- Calories: 280
- Sugar: 24 g
- Sodium: 40 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
