Strawberry Panna Cotta with Rhubarb Compote

As much as I love rhubarb I still hang on to the false idea that it is associated it with summertime rather than spring. I suppose it's the classic pairing with strawberries that makes me hold on to that misinformed thought since strawberries are a quintessential summer fruit. Or it could be that once the grey skies of a Northwest winter roll back I just get greedy for the arrival of summer and skip past thoughts of spring altogether. In any case, when I see those rose-colored stalks of rhubarb appear at the market I experience a simultaneous seasonal sigh of relief along with a little mouthwatering.

I love that special piquant zing of rhubarb that pairs so well with any number of sweet flavors. And I love that it's so easy to work with to add its distinctive touch to even the simplest dessert. A quick rhubarb compote is amazing when barely folded into sweetened whipped cream for a 'Rhubarb Fool' or just slathered warm on top of good vanilla ice cream. But given that its culinary bestie is the strawberry and with Mother's Day coming up I thought I'd combine the best of all worlds - easy and elegant - in a strawberry panna cotta with rhubarb compote.

Recipe after the jump...

This recipe comes together with fairly minimal effort and, when presented in something like these vintage champagne coupes, makes for a spectacular showing. This is an easy make-ahead dessert that will do your mom proud.

STRAWBERRY PANNA COTTA with RHUBARB COMPOTE

Panna Cotta

1 envelope unflavored gelatin

2 tablespoons cold water

1 cup heavy cream

1 cup half and half

1 cup strawberry juice*

1/3 cup sugar

1 tsp vanilla

*Strawberry Juice

1lb fresh strawberries, hulled and quartered

1 cup water

1 tbsp fresh lemon juice

3 tbsp sugar

Rhubarb Compote

3 large stalks rhubarb, trimmed and cut into pieces

3/4 cup water

1/4 cup sugar

For the strawberry juice: Place strawberries, water, lemon juice, and sugar in a large saucepan over medium high heat. Bring to a low boil and simmer, stirring occasionally, until strawberries have softened and broken down - about 25 minutes. (Watch pot to prevent boiling over.) Using a fine mesh strainer, strain the strawberry mixture over a bowl pressing the fruit with a spoon or spatula until juice is extracted. You should have at least 1 cup of juice.

For the panna cotta: In a small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved. Remove saucepan from heat and set aside.

In a large saucepan bring cream, half and half, strawberry juice and sugar just to a low boil over moderately high heat, stirring occasionally. Remove pan from heat. Add a small amount of the hot strawberry cream mixture to the saucepan containing gelatin and stir gelatin mixture until fully incorporated and add it to the remaining strawberry cream mixture. Add vanilla. Divide cream mixture among 6 to 8 small ramekins (or other containers). Cover and chill for at least 4 hours or overnight.

For the rhubarb compote: In a medium saucepan bring rhubarb, water, and sugar to a low boil over medium heat. Continue to cook, stirring occasionally, until rhubarb softens completely and mixture thickens - about 20 minutes. Remove from heat and cool completely. Top each panna cotta with desired amount of compote and enjoy!

ALL IMAGES BY UNCLE BEEFY.