Rhubarb is technically a vegetable and sometimes considered a fruit. It kind of looks like celery but the stalks are pinkish green or red. It was a very tart taste and quite commonly used to complement flavors in sweet pies, compotes, and desserts. Here’s dessert recipe featuring a rhubarb compote over a vanilla bean panna cotta, courtesy of Noe Sanchez of Convito and Sarah Stegner and George Bumbaris of Prairie Grass Cafe. The rhubarb is cooked with fresh berries, mint leaves, and sugar to create a sweet and tart compote.
Vanilla Bean Panna Cotta with Rhubarb, Mint and Strawberries Recipe
Ingredients: (Makes 8 ramekins)
- 4 cups heavy cream
- 1/2 cup confection sugar
- 1/2 vanilla bean, split lengthwise
- 1 tbsp powdered gelatin
- 1 lemon peel
- Take a small amount of the cream and stir in the gelatin.
- In a sauce pot add the cream with the confection sugar, vanilla bean, and lemon peel.
- Bring to a boil over medium high heat.
- Add the gelatin and stir. Cook for 1 minute stirring constantly.
- Remove from the heat and take the bean and the peel out of the cream.
- Pour into 8 cups dividing equally.
For the Rhubarb compote:
- 2 cups sliced rhubarb (all leaves removed)
- 1 cup rhubarb juice (use a juicer or a Vitamix and strain)
- 1 cup simple syrup
- 1 1/4 cup sugar
- ½ cup diced fresh berries
- 8 mint sprigs
- 1 tbsp thin cut mint leaves
- Heat the sliced rhubarb, rhubarb juice, simple syrup and sugar.
- Allow to boil and remove from heat immediately. Let cool down.
- Divide onto 8 bowls. Sprinkle with berries and mint.
By the way, this delicious panna cotta is on the menu at Prairie Grass Cafe on Tuesday, June 3rd as part of their dinner benefiting Go Green Northbrook and Romona School W.E.L.L. garden. That evening, they will be offering a four course dinner along with hors d’oeurves, cocktails, and select wines.