Rhubarb panna cotta - creamy vanilla bean topped with homemade rhubarb compote

Rhubarb Panna Cotta




Yield 4 Servings

The tang of homemade rhubarb compote perfectly compliments the creamy vanilla bean panna cotta for this delicious springtime rhubarb panna cotta dessert.


For the Compote

For the Panna Cotta


To Make the Compote

  1. Roughly chop the rhubarb stems into pieces approximately 2cm in length
  2. In a medium saucepan, add the rhubarb, lemon juice and zest, caster sugar and honey, and cover with a lid.
  3. Heat the rhubarb over a medium heat for 15-20 minutes until the rhubarb has broken down. Stir occasionally to stop the rhubarb catching.
  4. Although the compote to cool and keep in a sterilised jar in the fridge for up to 1 week.

To Make the Panna Cotta

  1. If using gelatine sheets, fill a bowl with cold water and add the sheets to soak for 5 minutes. See notes for using powdered gelatine.
  2. In a heavy-bottomed saucepan, add the cream, milk, caster sugar and vanilla bean paste and gently bring to the boil over a gentle heat, stirring occasionally. Remove the saucepan from the heat.
  3. Take the gelatine sheets and squeeze out any water. Add the gelatine to the heated cream and stir until it has completely dissolved.
  4. Once dissolved, pass the mixture through a fine sieve into a jug, then divide equally behind 4 glasses. Set to chill in the fridge overnight or for 6 hours.
  5. When ready to serve, remove the panna cotta from the fridge and top with the rhubarb compote.


When making the compote you can add other flavours and fruits - why not add some fresh strawberries, or a piece of gingerand  maybe some orange peel. 

If you are using powdered gelatine for the panna cotta, when the cream is heated take 100ml of the mixture in a separate bowl and dissolve the powdered gelatine in it; then add back to the rest of the mixture and stir in. Strain through a sieve as normal.


Courses Desserts & Sweets

Nutrition Facts

Serving Size 1 Serving

Amount Per Serving

Calories 575

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Crumbs & Corkscrews at