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Panna cotta with rhubarb compote, a delicate dessert with a distinct taste

Panna cotta with rhubarb compote is a delicate yet distinctive dessert that combines classic Italian elegance with a refreshing touch of spring rhubarb. This dessert is a symbol of perfect harmony between the creamy smoothness of panna cotta and the unique, sour taste of rhubarb compote. The result is a dessert that will appeal not only to lovers of traditional Italian cuisine, but also to those looking for new flavor combinations.

Panna cotta, which translates as “boiled cream”, is a dessert that stands out for its simplicity and sophistication. Its basis consists of cream, sugar and gelatin, which together create a soft but firm structure. This classic Italian dessert has become popular all over the world precisely because of its variability and the possibility of combining it with different flavors and accessories.

Rhubarb compote adds a new dimension to this dessert. Rhubarb, with its characteristic sour taste, is one of the first delicacies of spring and, combined with the sweet panna cotta, creates a fascinating contrast. It is the combination of sweet and sour that makes this dessert irresistible. Rhubarb also adds a beautiful pink color that makes the dessert visually appealing.

It is not difficult to prepare panna cotta with rhubarb compote, which is why this dessert is also ideal for less experienced cooks who want to impress their guests with an elegant and tasty dessert. Whether you’re planning a romantic dinner, a family celebration or just looking for something sweet to brighten your day, panna cotta with rhubarb compote is an excellent choice that’s guaranteed to leave an unforgettable impression.

Panna cotta recipe with rhubarb compote


Panna cotta

  • 500 ml of whipping cream
  • 100 g of sugar
  • 2 teaspoons of vanilla extract or 1 vanilla pod
  • 3 sheets of gelatin or 2 teaspoons of gelatin powder

Rhubarb compote

  • 400 g of rhubarb, cleaned and cut into pieces
  • 100 g of sugar
  • Juice of half a lemon
  • 100 ml of water


Panna cotta

  1. Soak the gelatin in cold water for 5-10 minutes to soften (if using gelatin sheets).
  2. Heat the cream, sugar, and vanilla extract (or halved vanilla pod) in a saucepan over medium heat until the sugar dissolves and the mixture begins to steam gently. Bring the mixture to almost a boil, but do not boil.
  3. Squeeze the water out of the soaked gelatin and add to the hot cream mixture (or dissolve the gelatin powder according to package directions). Stir until the gelatin is completely dissolved.
  4. Strain the mixture through a fine sieve into a bowl or directly into serving glasses. Allow to cool to room temperature and then refrigerate for at least 4 hours or overnight until the panna cotta has set.

Rhubarb compote

  1. Combine rhubarb, sugar, lemon juice and water in a saucepan. Cook over medium heat until the rhubarb is tender and the mixture has partially reduced to a compote, about 10-15 minutes.
  2. Let the compote cool to room temperature, then refrigerate until ready to serve.

Finishing and serving

When the panna cotta is firmly set and the rhubarb compote has cooled, spread the compote over the top of the panna cotta. Serve chilled.

Panna cotta with rhubarb compote questions and answers

What is panna cotta?

Panna cotta is a traditional Italian dessert that means “boiled cream”. It is a creamy dessert based on cream, sugar and gelatin, which is usually served cold and can be combined with various flavors or additions.

Is it possible to replace gelatin in the recipe?

Yes, for vegetarian or vegan options, gelatin can be replaced with agar or another plant-based gelling agent. Dosage may vary, so it is important to follow the instructions on the replacement product packaging.

How long should panna cotta take to harden?

The panna cotta should set in the refrigerator for at least 4 hours, ideally overnight. The length of setting may depend on the size of the serving containers and the temperature in the refrigerator.

Can I use frozen rhubarb to make compote?

Yes, frozen rhubarb is a good alternative if you don’t have fresh rhubarb available. It is not necessary to thaw it before use.

How can I make rhubarb compote less acidic?

You can adjust the amount of sugar in the compote according to your own taste. If the compote is too sour, add more sugar. You can also add some finely grated orange or lemon peel to soften the taste.

Can the panna cotta be prepared in advance?

Yes, one of the advantages of panna cotta is that you can make it ahead of time. It lasts 2-3 days in the refrigerator, which makes it an ideal dessert for planned events.

What is the best way to serve panna cotta?

Panna cotta is usually served chilled, directly in small bowls or molds in which it has solidified. If you want to turn the panna cotta out, briefly immerse the bottom of the mold in warm water and then carefully turn the dessert onto a plate. Serve with rhubarb compote on top or on the side.

Can I add other fruits to the rhubarb compote?

Yes, rhubarb compote can be a great addition to different fruits such as strawberries, raspberries or blackcurrants that can add additional flavor and color.

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