Earlier this year, Sensient Technology announced that Rhubarb is a 2014 flavor trend. This traditional summer fruit can bring back memories of summer barbeques with delicious pies. Rhubarb can be more than just a pie ingredient. From crumbles to sauces, rhubarb can be a wonderful addition to a variety of dishes.
Chef Sarah Stegner of Prairie Grass, George Bumbaris of Prairie Cafe and Noe Sanchez of Convito share a delightful dessert recipe incorporating fresh rhubarb. This dessert recipe will be featured at the Go Green benefit dinner on June 3.
Vanilla Bean Panna Cotta with Rhubarb, Mint and Strawberries
By Noe Sanchez of Convito and Sarah Stegner and George Bumbaris of Prairie Grass Cafe
- 4 cups heavy cream
- ½ cup confection sugar
- ½ vanilla bean, split lengthwise
- 1 T. powdered gelatin
- 1 lemon peel (Es el secreto)
Makes 8 ramekins
Take a small amount of the cream and stir in the gelatin.
In a sauce pot add the cream with the confection sugar, vanilla bean, and lemon peel. Bring to a boil over medium high heat. Add the gelatin and stir. Cook for 1 minute stirring constantly. Remove from the heat and take the bean and the peel out of the cream. Pour into 8 cups dividing equally.
For the Rhubarb compote:
- 2 cups sliced rhubarb (all leaves removed)
- 1 cup rhubarb juice (use a juicer or a Vitamix and strain)
- 1 cup simple syrup
- 1 ¼ cup sugar
- ½ cup diced fresh berries
- 8 mint sprigs
- 1 Tablespoon thin cut mint leaves
Heat the sliced rhubarb, rhubarb juice, simple syrup and sugar. Allow to boil and remove from heat immediately. Let cool down. Then divide onto 8 bowls. Sprinkle with berries and mint.