Rhubarb jelly with Panna cotta



I am fairly new to the wonderful world of rhubarb in season, as they are one of the first vegetables to be harvested in early spring after the cold winter. They are beautifully crisp and crimson and I couldn’t resist picking up a bunch of english rhubarb at the farmers market the other day.

The rhubarb that is sold is the fresh raw stalk of the rhubarb plant, which has got a strong tart flavour. It works wonderfully with sweet notes, especially custards.



The colour of rhubarb stalks can vary from crimson red, through speckled light pink, to simply light green. The plants are sometimes grown in darkness to achieve a striking bright colour.

I wanted to create a dessert that is as light and delicate as possible  so I went for a jelly using rhubarb, which would help to preserve its fresh tart flavour and its beautiful pink colour. In order to balance the delicate flavour of the jelly, I made soft and creamy Panna cotta as the base. The combination was divine as well as delicate…

If you are trying this recipe make sure you start making the Panna cotta before making the jelly as, you need to get it to set before pouring the  rhubarb jelly.


Panna cotta

  • Cream – 250ml
  • Milk – 250ml
  • Sugar –  3 tablespoons
  • Vanilla extract – 1/2 teaspoon
  • Powdered gelatine – 1 tablespoon


  • Soak gelatine in 3 tablespoons of cold water.
  •  Heat  cream and milk with sugar in a saucepan util it starts to boil.
  • Remove from heat and add the soaked gelatine and vanilla extract, mix well.
  • Pour into serving moulds and chill in the fridge until Panna cotta is set.


Rhubarb jelly

  • Rhubarb – 250g
  • Sugar – 2 tablespoons
  • Powdered gelatine –  2 teaspoons


  • Soak gelatine in 2 tablespoon of cold water.
  • Cut rhubarb stems into small pieces and mix it with 200 ml of  water and sugar
  • Cook for about 10 minutes or until the rhubarb pieces softens and the liquid turns into pink colour. Cool slightly.
  • Pass it through a sieve to get a clear liquid.
  • Heat the above rhubarb sauce to boiling point, add soaked gelatine and mix well until dissolved.
  • Cool the mixture to room temperature and then pour it over the panna cotta.
  • Chill in the fridge to set and serve.