There are a few ways that I know Spring is truly here when it comes to living in New Mexico. The first: the wind has started.
I’m not talking about a few breezy days here and there, but rather months on end of days where we regularly see winds raging from 20 miles per hour. The Sandia Mountain vanishes from view because the winds have kicked up so much dust.
There are other more subtle signs too. The hibernating trees in our yard slowly start coming back to life and are eventually covered in beautiful pink and white blossoms. Green is a color that creeps its way back into the landscape.
The birds chip happily. Once or twice a week there is no wind and the days is so absolutely beautiful that you can’t help but want to spend it outside. And our rhubarb plants begin coming back to life.
Spring is the perfect time for strawberry and rhubarb, one of Eric’s all time favorite dessert pairings. Over the years we’ve made Lemon Cloud Tart with Strawberry Rhubarb Compote, Rhubarb Crumb Coffee Cake, pies and crisps featuring that iconic spring pairing.
So when I knew that for sure, spring had arrived here in New Mexico I decided that it was indeed time for a new Strawberry Rhubarb recipe to make a debut on our family’s dessert table.
Panna Cotta is a fabulously simple, yet seemingly fancy, dessert recipe. Essentially, it is just gelled sweetened cream, but it tastes so much more than that.
In this recipe, the Panna Cotta is flavored with vanilla bean and a hint of lemon essential oil. Then, after chilling the Panna Cotta is served with spoonfuls of fresh Strawberry Rhubarb Compote, which incidentally tastes also delicious spooned onto ice cream, yogurt, or oatmeal.
More Strawberry Rhubarb Recipes to Try:
- Rhubarb Strawberry Smoothie | She Wears Many Hats
- Strawberry Rhubarb Jam | Somewhere Splendid
- Strawberry Rhubarb Scones | Plum Pie
- Strawberry Rhubarb Pavlova | Sophistimom
What is your favorite Strawberry Rhubarb recipe?
Vanilla Bean Panna Cotta with Strawberry Rhubarb Compote
Yield: 4 servings
Cook Time: 10 minutes
Total Time: 4 - 6 hours, including chill time
Vanilla Bean Panna Cotta
2 tablespoons water
1 1/4 teaspoon unflavored gelatin
1 3/4 cups cream
1/3 cup sugar
1 cup half and half or whole milk
1 - 2 drops 100% Pure Lemon Essential Oil
1/2 of a vanilla bean, seeds only
Strawberry Rhubarb Compote
2 cups 1/2-inch pieces fresh rhubarb
2 cups strawberries, hulled and chopped
1 1/2 cups sugar
2 tablespoons fresh lemon juice
2 teaspoons cornstarch, if desired (to thicken)
For the Panna Cotta
Sprinkle the gelatin over the of water in a small bowl. Let sit to soften.
Put the half and half or milk in a small saucepan with the sugar over medium heat and heat until bubbles form around the edges. Whisk until all the sugar is dissolved. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.
Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote.
For the Strawberry Rhubarb Compote
Combine rhubarb, sugar, and 1 tablespoon lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture. Add strawberries, and simmer for 2-3 minutes, uncovered.Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. Can be made 1 day ahead. Keep refrigerated.