Rhubarb, Seasonal Ingredient for April

Did you know rhubarb is botanically a vegetable but is treated as a fruit despite its sour taste? Try our delicious rhubarb recipe from the comfort of your own at home.

Vanilla panna cotta with orange poached rhubarb

Makes 4 portions


  • Double cream 600g
  • Milk 100g
  • Vanilla extract 1 tsp
  • Gelatine 12g
  • Caster sugar 180g
  • Rhubarb 250g
  • Orange


Panna Cotta

  • Add the cream, 50% of the sugar and vanilla extract to a saucepan and bring to a gentle simmer.
  • Soak the gelatine in the milk until softened.
  • Add the gelatine to the cream and mix until melted, strain into a jug and pour into moulds or glasses and set for a minimum or 4 hours in the fridge
  • If using a mould place in warm water for 20 seconds to release the panna cotta and turn out onto a plate

Poached Rhubarb

  • Trim the top and bottom from the rhubarb and dice into 1 inch pieces
  • Add remaining sugar, zest and juice from 1 orange and 150g water to a saucepan
  • Gently poach the rhubarb until tender around 8 minutes
  • Allow to cool in the fridge and add to the top of the panna cotta if serving in a glass or arrange on the plate for garnish
  • Use remaining syrup as a dressing for the poached rhubarb

Benefits of Rhubarb

  • A 100g serving of Rhubarb contains up to 35% of your recommended daily intake for Vitamin K1 this doesn’t change if it is cooked or raw
  • 1 of your 5 a day
  • Low in calories
  • Reduced cholesterol – in a study eating as little as 25g of rhubarb for a month can reduce your cholesterol by up to 8%
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