# Rhubarb Panna Cotta

Recipe by [Inês Carvalho](https://fridge.menu/en/u/inescarvalho)

A classic vanilla panna cotta layered with tangy rhubarb jelly and topped with roasted rhubarb.

Servings: 4 · Prep 20 min · Cook 45 min · Desserts

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Rhubarb Panna Cotta](https://image.fridge.menu/adaptations/gtaqe65q/0a0bad803ec934e4edd343685223c0961c46107ec4db970c53f7ab72ca639416.jpg)

## Ingredients

- 1 pcs [vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 60 g [caster sugar](https://fridge.menu/en/i/sugar)
- 500 ml [double cream](https://fridge.menu/en/i/whipping-cream)
- 100 ml [whole milk](https://fridge.menu/en/i/milk)
- 3 pcs [gelatine leaves](https://fridge.menu/en/i/gelatin)
- 100 g [rhubarb](https://fridge.menu/en/i/rhubarb) — cut into small dice
- 100 ml [water](https://fridge.menu/en/i/water)
- 20 g [caster sugar](https://fridge.menu/en/i/sugar)
- 1 pcs [gelatine leaf](https://fridge.menu/en/i/gelatin)
- 2 pcs [rhubarb](https://fridge.menu/en/i/rhubarb) — cut into 2 cm pieces
- 1 tbsp [maple syrup](https://fridge.menu/en/i/maple-syrup)
- 0.5 tsp [vanilla sugar](https://fridge.menu/en/i/vanilla-sugar)
- 40 g [white chocolate](https://fridge.menu/en/i/white-chocolate) — flaked

## Steps

1. Soak the gelatine leaves one at a time in a bowl of cold water.
2. Put the vanilla seeds, sugar, double cream, milk and the scraped vanilla pod into a saucepan and bring almost to the boil.
3. Squeeze the water from the gelatine and add it to the hot liquid.
4. Stir well until the gelatine has completely dissolved.
5. Remove the vanilla pod and leave the vanilla cream to cool on the counter for 30-45 minutes.
6. Stir the cream well and pour into serving glasses.
7. If the panna cotta is to be served at an angle, carefully pour it into the glasses and set them on a plate in the fridge.
8. Chill in the fridge for 3 hours before pouring on the jelly.
9. Rhubarb jelly: soak the gelatine in a bowl of cold water.
10. Put the water, rhubarb and sugar into a saucepan and bring to the boil until the sugar dissolves.
11. Strain the hot juice into a bowl.
12. Squeeze the water from the gelatine, add it to the bowl of rhubarb juice, stir well and leave to cool on the counter to room temperature.
13. Carefully pour the rhubarb jelly over the panna cotta and chill the dessert again for at least 2 hours.
14. Roasted rhubarb: toss the rhubarb pieces with the maple syrup and vanilla sugar and spread on a baking tray lined with baking parchment.
15. Bake in a preheated oven at 175°C for 15 minutes, then leave to cool to room temperature before placing on top of the rhubarb panna cotta.

Published 2026-10-08

https://fridge.menu/en/r/panna-cotta-with-rhubarb-gtaqe65q

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