Recipe

Make Rhubarb

1. Place six glass compotes (ideally 3/4 cup size) or ramekins on small baking sheet or tray and set aside.
2. In small saucepan, combine rhubarb, sugar and lemon juice over medium-high heat and stir to combine. Continue to stir for another 5 to 8 minutes, until sugar starts to melt. Reduce heat to medium and continue to cook, until rhubarb has broken down and become quite mushy, like a chunky jam.
3. Divide rhubarb evenly between 6 compotes and set aside.

Make Panna Cotta

1. In small saucepan, warm gelatin and water over medium heat until gelatin has dissolved. Remove from heat.
2. In another saucepan over medium heat, whisk together cream, sugar, vanilla paste and salt. Adjust heat to bring to a boil. Remove pan from heat and whisk in gelatin mixture, until combined.
3. Divide panna cotta mixture among compotes, carefully pouring atop rhubarb in each one. Place panna cotta tray in refrigerator until just starting to set, about 60 minutes.

Make Graham Topping

1. In small bowl, stir to combine graham crumbs and sugar.
2. Remove tray of compotes from refrigerator and sprinkle top of each with approximately 3/4 tbsp of graham crumbs. Return tray to refrigerator until panna cotta has fully set, at least 3 hours or overnight.

Note: If you’ve chosen to use ramekins, you’ll need to release each panna cotta onto a plate to fully appreciate the layers when serving. Simply set the ramekins in a shallow bowl of hot water for a few seconds, making sure the water only rises halfway up the side of the ramekin. Run a knife around edge of the panna cotta and then invert it over a small dessert plate. Gently lift the ramekin to release it.