I love all produce seasons, but there is something extra special about rhubarb season. Anytime I see rhubarb for sale, I feel like I’ve found a treasure! I’ve been especially thrilled to find local rhubarb at the farmer’s market, and I dream of someday having my own rhubarb patch.
In previous years, I’ve made rhubarb sauce to pair with pork, strawberry rhubarb crumbles, strawberry rhubarb compote, rhubarb cake, and a rhubarb galette, which are all super delicious. But this year, I decided to experiment even further by roasting the rhubarb. I also branched out from my usual flavor parings of rhubarb with strawberry, and pared it with orange and vanilla.
When it comes to something to serve the roasted rhubarb on, I have returned to a favorite: coconut milk panna cotta. I’ve adapted my stand-by panna cotta recipe just slightly, adding a little more gelatin since this is an unmolded version, and sweetening it with orange blossom honey.
So simple to make, very minimal added sweetener, and a good serving of gelatin. But, if panna cotta isn’t your jam, I’ve also served leftover roasted rhubarb on cupcakes and I also suspect it would be fantastic on pancakes or waffles.
One final note: I don’t believe this recipe would work well with frozen rhubarb—I’m fairly certain that freezing the rhubarb would cause it to break down too much to retain it’s shape. But, if you don’t mind if the rhubarb turns more sauce-y, feel free to try frozen rhubarb.
Coconut Milk Panna Cotta
yields 4 to 6 servings, depending on molds/vessel size
1-13.5 oz can of coconut milk (I use smaller cartons & weigh out 13.5 oz)
1/8 teaspoon vanilla bean powder
21 g (1 tablespoon) honey (I used orange blossom honey)
10 g (1 heaping tablespoon) gelatin
- In a saucepan whisk together the coconut milk, vanilla, and honey. Carefully sprinkle the gelatin over the surface & mix gently. Allow to bloom for 10 minutes.
- Heat the saucepan over medium heat, whisking constantly, until the gelatin melts & there are no lumps--do not boil!
- Portion into small bowls/glasses or molds (I used a silicone muffin pan in these images). Chill in the refrigerator for at least 3 hours (or overnight).
8 oz fresh rhubarb stalks
63 g (3 tablespoons) honey (I used orange blossom honey)
1/8 teaspoon vanilla bean powder
1 teaspoon orange zest
2 tablespoons orange juice
- Preheat the oven to 350 F.
- Cut the rhubarb stalks on an angle into 1" to 2" pieces. Place the cut pieces into an 8x8 baking dish.
- Drizzle the honey over the rhubarb & sprinkle with the vanilla powder and orange zest. Add the orange juice.
- Roast in the pre-heated oven for 10 minutes. Stir the rhubarb & roast an additional 10 minutes or until the rhubarb has softened, but is not falling apart. Cool to room temperature before serving. Store any leftovers in the refrigerator. The tart flavor of the rhubarb will continue to mellow the longer it sits in the fridge.
- Unmold the panna cotta, if desired—I ran a small offset spatula around the custards before gently popping them out of the silicone muffin pan I used as a mold—and plate.
- Top with a few pieces of rhubarb & a generous spoon full of the rhubarb liquid.
- Serve immediately.
- The rhubarb will remain pretty tart, even with the 63 g (3 tablespoons) of honey. If serving this recipe to non-AIP/Paleo people, you may way to up the sweetener by a tablespoon or two in both the roasted rhubarb and in the panna cotta.
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