Yield 8 servings
This rhubarb panna cotta is an easy, dreamily creamy dessert that showcases the sharp, bright taste of rhubarb three different ways.
For the rhubarb compote
For the rhubarb panna cotta
For the poached rhubarb
Crushed shelled pistachios, for serving (optional)
For the rhubarb compote: In a small saucepan, combine the rhubarb, honey, lemon juice and zest, and vanilla extract. Set over medium-high heat, bring to a boil, lower the heat and simmer, stirring from time to time, until the rhubarb is very soft, about 10 minutes. Remove from the heat. Blend to a very smooth consistency using a stick blender or a stand blender. You should end up with about 1 cup/250 ml) rhubarb compote. Transfer 1/2 cup (125 ml) compote to an airtight jar and refrigerate. Reserve the rest.
For the rhubarb panna cotta: Pour 1/2 cup (125 ml) of the milk into a large bowl. Sprinkle the gelatin over the milk and let rest for 5 minutes (don’t mix—this step allows the gelatin to bloom.)
Pour the rest of the milk (1/2 cup/125 ml) and the heavy cream in a medium saucepan. Whisk in the honey, and vanilla extract. Heat over medium heat until you reach a light simmer. Whisk in the reserved rhubarb compote (not the one you refrigerated).
Pour the very hot milk mixture over the gelatin and whisk until the gelatin is completely dissolved. Divide the rhubarb panna cotta mixture between 8 small glasses, bowls, or ramekins. Cover with plastic wrap and refrigerate at least 4 hours to set.
For the poached rhubarb: In a small saucepan, bring the water and sugar to a simmer, stirring until the sugar is fully dissolved. Stir in the vanilla extract, then add the rhubarb. Simmer for about 5 minutes, or until you can just pierce a piece of rhubarb with the tip of a knife. Be careful not to overcook the rhubarb because you want the stalks to keep their shape. Set a strainer over a measuring cup and strain the rhubarb. Refrigerate the syrup for another use (smoothies or cocktails!) and refrigerate the rhubarb pieces in an airtight container until ready to serve the rhubarb panna cotta.
To serve: Spoon about 1 tablespoon (15 ml) rhubarb compote over each panna cotta. Top with some poached rhubarb. Sprinkle with crushed pistachios, if desired. Serve and enjoy!
Recipe by Food Nouveau at https://foodnouveau.com/recipes/desserts/custards-puddings/rhubarb-panna-cotta/