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
Ingredients
- Double cream 600g
- Milk 100g
- Vanilla extract 1 tsp
- Gelatine 12g
- Caster sugar 180g
- Rhubarb 250g
- Orange
Method
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%
