We were recently asked by Hertfordshire Life magazine to submit a seasonal dessert for Valentines Day that their readers could easily make. With that requirement in mind we peeked out of the kitchen window to see a large terracotta pot…mmm…the first of our forced rhubarb was well on the way so the decision was simple…

Our Panna Cotta recipe produces velvety, light and decadent dessert. The cardamom brings a delicate scent to the dish to compliment its luxurious flavour.  But it is rhubarb’s tarte taste that brings this creamy dessert to life as it cuts through the dish revealing all the flavours… A truly mind blowing end to a great romantic meal.



  • 100ml whole milk
  • 250ml double cream
  • 3 cardamoms
  • 40g caster sugar
  • 0.5 vanilla pod
  • 2 gelatine leaves
  • 150ml plain yogurt

For  Forced Rhubarb compote

  • 750g forced rhubarb
  • 85g caster sugar
  • 0.5 vanilla pod
  • 2 oranges (blood oranges if available) juiced only


Combine milk, cream, cardamom and sugar in a saucepan. Split vanilla pod and scrape seeds out into cream mixture adding the pod to the mixture. Bring the mixture to the boil then turn off heat immediately and allow flavours to infuse for half an hour.  Remove vanilla pod and 3 cardamoms.

In the meantime, soak the gelatine in cold water for 5-10 minutes, until soft and floppy, then squeeze out excess of water.

Reheat cream mixture until warm, then add gelatine and stir well until gelatine is dissolved. Leave to cool to room temperature. Once cooled to room temperature, stir in yogurt until thoroughly combined. Pour the mixture into 4 small goblets or wine glasses leaving 1inch gap from the top. Chill in the fridge for at least 4 hours, until set.

 Forced Rhubarb compote

Pre-heat your oven to 180°c.

Wash the rhubarb in cold water and pat dry in a cloth. Cut with a sharp knife into 2” chunks and place into a steep sided baking tray. Sprinkle the sugar over the rhubarb and mix slightly and leave for 10 minutes, this will encourage the rhubarb juice to come out. Then mix the scraped vanilla pod with orange juice and mix through the rhubarb.

Place in the oven for 35 -40 minutes until just cooked.

Drain the liquid off.


Simply place rhubarb on top of the pannacotta and finish with the cooking juices.

The pannacotta and compote is best removed from the fridge 20 minutes before serving…enjoy.