Recipe for Rhubarb Panna Cotta from Rosie Daykin

Rhubarb is a spring staple and this Rhubarb Panna Cotta recipe from Rosie Daykin is a fresh and delicious option as we head into the season. You can find this recipe along with others in her book The Side Gardner Available Now!

Recipe for Rhubarb Panna Cotta

Rhubarb Panna Cotta

Makes 6 servings



  • 2 cups/200 g chopped rhubarb stems
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice

Panna Cotta

  • 1 envelope/2.5 teaspoons/7 g unflavored gelatin
  • ¼ cup/60 ml water
  • 3 cups/750 ml whipping cream
  • ½ cup/100 g sugar
  • 1½ teaspoons vanilla paste
  • ½ teaspoon salt

Graham Topping

  • ¼ cup/25 g graham crumbs
  • 1 tablespoon sugar


1. Place six glass compotes (ideally ¾ cup/180 ml size) or ramekins (see Note) on a small baking sheet or tray and set aside.

2. To 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 six compotes and set aside.

4. To 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, carefully pouring it atop the rhubarb in each one. Place the panna cotta tray in the refrigerator until they just start to set, about 1 hour.

7. To make the graham topping: In a small bowl, stir to combine the graham crumbs and sugar.

8. Remove the tray of compotes from the refrigerator and sprinkle the top of each one with approximately ¾ tablespoon of graham crumbs. Return the tray to the refrigerator until the panna cotta has fully set, at least 3 hours or overnight.

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.


About Demian Vernieri 507 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.