Rhubarb Panna Cotta
Excerpted from The Side Gardener by Rosie Daykin. Copyright © 2024 Rosie Daykin. Photographs by Andrew Montgomery. Published by Appetite an imprint of Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
While rhubarb might not be the easiest to grow in some areas of the West, this recipe could not be easier to make! Scout your local farmers market for ruby stalks that are firm, unbent, and bruise-free. Canadian chef and cookbook author Rosie Daykin suggests the addition of a graham sprinkle, which adds that extra little bit of texture to all that creamy goodness.
This recipe, and others like it, can be found in the article “These Vegetable-Forward Dishes Are Perfect for Summer Parties.”
How to Make It
1
Place 6 glass compotes (ideally ¾-cup size) or ramekins* on a small baking sheet or tray and set aside.
2
Make the rhubarb: In a small saucepan, combine the rhubarb, sugar, and lemon juice over medium-high heat and stir to combine. Continue to stir for another 5 to 8 minutes, until the sugar starts to melt. Reduce the heat to medium and continue to cook until the rhubarb has broken down and become quite mushy, like a chunky jam.
3
Divide the rhubarb evenly between the 6 compotes and set aside.
4
Make the panna cotta: In a small saucepan, warm the gelatin and water over medium heat until the gelatin has dissolved. Remove from the heat.
5
In another saucepan over medium heat, whisk together the cream, sugar, vanilla paste, and salt. Adjust the heat to bring it to a boil. Remove the pan from the heat and whisk in the gelatin mixture until combined.
6
Divide the panna cotta mixture among the compotes or ramekins, carefully pouring it atop the rhubarb in each one. Place the panna cotta tray in the refrigerator until the desserts just start to set, about 1 hour.
7
Make the graham topping: In a small bowl, stir to combine the graham crumbs and sugar.
8
Remove the tray of panna cottas from the refrigerator and sprinkle the top of each one with approximately ¾ tbsp of graham crumbs. Return the tray to the refrigerator until the panna cotta has fully set, at least 3 hours or overnight.
9
*Note:
If you have chosen to use ramekins, you will need to release each panna cotta onto a plate to fully appreciate the layers when serving. To do this, simply set the ramekins in a shallow bowl of hot water for a few seconds, making sure the water only rises halfway up the side of the ramekin. Run a small knife around the edge of the panna cotta and then invert it over a small dessert plate. Gently lift the ramekin to release it.
Ingredients
Rhubarb
2 cups chopped rhubarb stems
2 tbsp sugar
1 tsp lemon juice
Panna Cotta
1 envelope (2.5 tsp.) unflavored gelatin
¼ cup water
3 cups whipping cream
½ cup sugar
1 ½ tsp vanilla paste
½ tsp salt
Graham Topping
¼ cup graham crumbs
1 tbsp sugar
Directions
1
Place 6 glass compotes (ideally ¾-cup size) or ramekins* on a small baking sheet or tray and set aside.
2
Make the rhubarb: In a small saucepan, combine the rhubarb, sugar, and lemon juice over medium-high heat and stir to combine. Continue to stir for another 5 to 8 minutes, until the sugar starts to melt. Reduce the heat to medium and continue to cook until the rhubarb has broken down and become quite mushy, like a chunky jam.
3
Divide the rhubarb evenly between the 6 compotes and set aside.
4
Make the panna cotta: In a small saucepan, warm the gelatin and water over medium heat until the gelatin has dissolved. Remove from the heat.
5
In another saucepan over medium heat, whisk together the cream, sugar, vanilla paste, and salt. Adjust the heat to bring it to a boil. Remove the pan from the heat and whisk in the gelatin mixture until combined.
6
Divide the panna cotta mixture among the compotes or ramekins, carefully pouring it atop the rhubarb in each one. Place the panna cotta tray in the refrigerator until the desserts just start to set, about 1 hour.
7
Make the graham topping: In a small bowl, stir to combine the graham crumbs and sugar.
8
Remove the tray of panna cottas from the refrigerator and sprinkle the top of each one with approximately ¾ tbsp of graham crumbs. Return the tray to the refrigerator until the panna cotta has fully set, at least 3 hours or overnight.
9
*Note:
If you have chosen to use ramekins, you will need to release each panna cotta onto a plate to fully appreciate the layers when serving. To do this, simply set the ramekins in a shallow bowl of hot water for a few seconds, making sure the water only rises halfway up the side of the ramekin. Run a small knife around the edge of the panna cotta and then invert it over a small dessert plate. Gently lift the ramekin to release it.
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