Why You’ll Love This Recipe

Easy Rhubarb Panna Cotta is a silky, elegant dessert that pairs the creamy richness of classic panna cotta with the bright, tangy flavor of rhubarb compote. With a beautiful contrast of textures and colors, this no-bake treat is simple to prepare, make-ahead friendly, and ideal for spring and summer entertaining.

ingredients

Easy Rhubarb Panna Cotta – Creamy & Elegant Dessert 10 Easy Rhubarb Panna Cotta is a silky, elegant dessert that pairs the creamy richness of classic panna cotta with the bright, tangy flavor of rhubarb compote. With a beautiful contrast of textures and colors, this no-bake treat is simple to prepare, make-ahead friendly, and ideal for spring and summer entertaining.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the panna cotta

heavy creamwhole milkgranulated sugarsaltvanilla extractunflavored gelatincold water

For the rhubarb compote

fresh rhubarbgranulated sugarlemon juicevanilla extractwater

directions

Start by making the panna cotta:
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.

In a saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Heat gently until just steaming—do not boil.

Remove from heat and stir in the bloomed gelatin until fully dissolved.

Add vanilla extract and stir well.

Pour the mixture into serving glasses or ramekins. Refrigerate for at least 4 hours or until set.

While the panna cotta chills, prepare the rhubarb compote:
In a saucepan, combine chopped rhubarb, sugar, lemon juice, water, and vanilla.

Cook over medium heat for 10–15 minutes until the rhubarb breaks down and thickens slightly.

Let the compote cool to room temperature, then refrigerate.

Once the panna cotta is set, spoon the chilled rhubarb compote over the top before serving.

Servings and timing

This recipe yields approximately 4–6 servings.Preparation time: 20 minutesChilling time: 4–6 hoursTotal time: 4 hours 20 minutes

Variations

Add orange zest to the panna cotta or compote for a citrus twist.

Use honey or maple syrup instead of sugar for a different sweetness.

Add strawberries to the rhubarb for a fruitier topping.

Infuse the cream with fresh herbs like basil or mint for added complexity.

storage/reheating

Store Rhubarb Panna Cotta covered in the refrigerator for up to 3 days.Do not freeze or reheat—serve chilled for best texture and flavor.

FAQs

Can I make it ahead?

Yes, it’s a perfect make-ahead dessert and tastes best after chilling overnight.

Can I use gelatin sheets?

Yes, use 1½ to 2 sheets of gelatin, softened in water, as a substitute for powdered.

Can I make it dairy-free?

Yes, use full-fat coconut milk and a plant-based milk alternative; texture may vary slightly.

Can I use frozen rhubarb?

Yes, just thaw and drain before cooking into compote.

Can I unmold the panna cotta?

Yes, lightly oil the ramekins and dip in warm water briefly before inverting onto a plate.

Can I serve the compote warm?

It’s best chilled or room temp, but you can gently warm it if preferred.

Is this dessert very sweet?

It’s mildly sweet, with the tart rhubarb balancing the creamy base.

What if the panna cotta doesn’t set?

Make sure the gelatin fully bloomed and dissolved—use precise measurements.

Can I add fruit layers?

Yes, layer rhubarb compote between panna cotta layers in clear glasses for a stunning effect.

Do I need special equipment?

No, just a saucepan, whisk, and small bowls or glasses for setting.

Conclusion

Easy Rhubarb Panna Cotta is a luxurious yet effortless dessert that marries creamy texture with bright, tangy fruit. Whether served in individual glasses or unmolded for a plated presentation, it’s a refined way to highlight rhubarb with minimal effort and maximum flavor.