- 500g/1lb 2oz rhubarb, cut into 3cm/1¼in pieces
- 2 tbsp caster sugar
- 4 tbsp apple juice
- 75g/2½oz caster sugar
- 150ml/5fl oz double cream
- 2 leaves gelatine, soaked in a bowl of water until soft, squeezed dry
- 300ml/11fl oz buttermilk
- For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
- Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice.
- Roast in the oven for 8-12 minutes, or until just tender.
- Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb.
- For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved.
- Add the softened gelatine leaves and continue to simmer until dissolved.
- Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly.
- Add the buttermilk and stir until well combined.
- Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set.
- To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.)