Ingredients

• 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

Directions

• For the roasted rhubarb
• preheat the oven to 200C/180C Fan/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.)