Seasonal eating a way forward to sustainable living! I am just loving this time of year, when nature is so full of life. I mentioned in the previous post how fresh herbs make such a difference to our cooking, and it is wonderful when you can just pick them from your own pots whenever you need them. Today, I am sharing a recipe which celebrates Rhubarb, now at its best in the vegetable garden!

Pannacotta with rhubarb compote

The pannacotta is best made a day ahead but the rhubarb compote can be made on the day you plan to serve it, though it is also delicious the following day, it all depends on what time allows. In this recipe, I use small pots for the pannacotta and unmould it to serve it but it can also be served in pretty pots or glasses and topped with the compote.

Serves 8

150g caster sugar

600ml double cream

150ml milk

3.5 leaves gelatine

Vanilla pod or essence

Put the cream and the milk into a saucepan, cook over medium heat and gently bring to the boil.

Meanwhile, put the gelatine leaves into a bowl of cold water to soak for about five minutes until soft. Drain off the water.

Stir the sugar and vanilla into the bubbling cream, just to dissolve. Remove from the heat and cool for a few seconds, then slip in the soften gelatine and stir well until dissolved. Set aside to cool.

Prepare 8 dariole moulds on a tray. Pour in the cream, right up to the top and chill until set.

This recipe has just enough gelatine for the Pannacotta to hold together, so the consistency should be very light and silky.

For the Rhubarb compote

300g rhubarb, cut into cubes

150g granulated sugar

Disgorging the rhubarb: this consists of simply mixing the fruit with the sugar and leaving it for about 15 minutes this process helps to draw out the fruit juices.

Cook the compote: just bring to the boil over a gentle heat and cook for about five minutes, do not overcook as you want to keep a good vibrant colour and consistency. Allow the compote to cool completely before serving.

To serve:

Unmould the Pannacotta on a plate and serve with the rhubarb compote.

A rhubarb crisp can be made by placing shavings of rhubarb sprinkled with icing sugar on a tray lined with a silicone mat.  place in the oven, at very low heat about 100֯C for 10 minutes or until just dry.