Rhubarb Lovers

The ingredients you’ll need to serve 4 are:

Rhubarb

500g rhubarb

200g caster sugar

1 tsp vanilla extract

Pannacotta

200ml double cream

60g sugar

1 vanilla pod

1 1/2 sheets of gelatine

200ml buttermilk

and 4 ramekins or large shot glasses

Method

To poach the rhubarb, cut it in half lengthways, and then slice it into about 4cm pieces. Place the rhubarb in a saucepan, cover it with water, and add the sugar and vanilla extract. Bring the liquid to the boil. Then give it one gentle stir, put the lid on and remove it from the heat. It should be nice and soft after about 10 minutes. Drain the rhubarb pieces and keep in the fridge until you need them.

For the pannacotta, put the cream and the sugar in a saucepan. Halve the vanilla pod, scrape the seeds out and add both to the pan. Soak the gelatine in a bowl of cold water. Boil up the cream and sugar, letting the vanilla infuse to give it a lovely flavour.

Allow to cool a little, and then stir in the gelatine leaves, mixing well until dissolved. Then add the buttermilk, give it a good mix, and strain through a sieve to remove the vanilla pod and any lumps. Then pour the mixture into your ramekins or shot glasses, and leave to set in the fridge for a few hours or up to 2 days.

To serve, either turn out the pannacotta onto a plate and spoon the warm or cold rhubarb around it, or if you are feeling less brave, put the pannacotta in its mould onto a plate with the rhubarb around it or on top.

If you’re not a rhubarb fan, the pannacottas are also very nice with some raspberry coulis. Just blend some fresh or frozen raspberries with a little icing sugar, strain, and keep in the fridge until you need it.

As for the rhubarb, you can refrigerate any leftovers in the cooking liquid, and have it on your cereal, with plain yoghurt, in a smoothie, to use as a base for crumble, or you can make a delicious version of the old school classic, rhubarb and custard. (click here for recipe)

If you love rhubarb as much as I do, have a look here for lots more recipes that will keep you going until the season ends!