I love rhubarb, and I’ve noticed that I often seem to pair it with similar flavours. The early season forced rhubarb has such a shocking pink colour and distinctive tart taste that I serve it with creamy, white and almost blander flavours to let the rhubarb shine. One of my favourite dishes I’ve ever blogged was this Rhubarb Tart from Mother’s Day last year and with its rich cream cheese filling it is a prime example of my way with rhubarb. Similarly with the rhubarb custard tart where the baked vanilla filling contrasted nicely with the bold rhubarb. So when I had a lot of rhubarb that needed using up I made one unusual recipe I have to blog in the coming weeks, but used the rest in roasted rhubarb with white chocolate panna cotta. Well, who am I to break with such good flavour combinations?This time I opted to make my creamy background flavour a little bit more interesting and created a white chocolate pannacotta instead of just vanilla. I liked the result – it definitely felt rich and indulgent and had a really nice smooth texture despite the quite large amount gelatine. It also lasted for a week in the fridge so it was nice to have it always ready as a quick treat! White chocolate is a tricky flavour to make truly shine and I think in this case it would be more an issue of noticing if it wasn’t there rather than directly being able to pinpoint that the sweetness coming from chocolate. On their own the pannacottas were possibly a little bit too decadent, and I think they need an accompaniment to keep them interesting – another roasted fruit such as plums or fresh raspberries I’m sure would work well too. However I loved the rhubarb and found it the perfect thing to go alongside the pannacotta and delicious to eat just on its own as well. Enjoy!
White Chocolate Pannacotta with Roasted Rhubarb
Pannacotta: 500ml/18fl oz double cream
150ml/5½fl oz milk
100g/3½oz white chocolate, broken into pieces
4 Dr. Oetker gelatine sheets, soaked for 5-10 minutes in warm water, then squeezed dry
Roasted Rhubarb: 250g rhubarb, cut into even pieces
1 orange, zest and juice
5tbsp golden caster sugar
Heat the cream and milk in a saucepan over a medium heat until simmering.
Reduce the heat to low and stir in the white chocolate and sugar until the ingredients have melted and the mixture is well combined.
Remove the pan from the heat and add the gelatine leaves. Stir until the gelatine leaves have melted then set the mixture aside until it has completely cooled.
Pour the pannacotta mixture into ramekins, then chill in the fridge for five hours, or until set firm.
Meanwhile, tip the rhubarb into a tin so that they are in a single but snug layer (I used a 22cm square tin). Add the zest and juice of the orange and the sugar. Stir together to coat the rhubarb, then cover with foil and roast at 180’C for 15mins until tender but still holding its shape.