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Stewed Rhubarb And Panna Cotta Recipe

Delicious recipe for creamy vanilla panna cotta served with sharp but sweet rhubarb

Stewed Rhubarb And Panna Cotta Recipe
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Ingredients

For the Stewed Rhubarb
  • 400g Rhubarb
  • 4tbsp Granulated cane sugar
  • 1tbsp Dark muscovado sugar
  • 1 glass Orange juice
  • 2 glass Red wine
  • 1 glass Port
  • 2 Steenbergs Organic Fairtrade cinnamon sticks
  • 1 tsp Steenbergs Organic Fairtrade vanilla extract
For the Panna Cotta
  • 400ml Double cream
  • 300ml Milk (full fat)
  • 8tbsp Caster sugar
  • 2 Steenbergs organic vanilla pods
  • 4tsp Powdered gelatine

Delicious creamy vanilla panna cotta served with sharp but sweet rhubarb

Method

01
Chop up the rhubarb into small 2-3 cm lengths. Put everything together into a heavy pan with the lid on. Bring to the boil and simmer for 3-5 minutes and then leave to cool.
02
Split open the vanilla pods and scrape out the seeds. Chop the split vanilla pods in half.
03
Put the seeds and vanilla pods into a pan, together with the double cream and sugar. Bring to the boil and gently simmer for 5 minutes. Take out the vanilla beans and leave to cool.
04
While the vanilla-cream is simmering, add the cold water to a small pan and sprinkle the gelatine on top of the water and leave for 5 minutes. While the vanilla-cream is cooling, warm the gelatine until clear. Now mix the gelatine into the vanilla-cream.
05
Pour into ramekins, cover and chill for about 3 hours.