Strawberry Rhubarb Panna Cotta


Today I’ve got these amazing little jars of panna cotta. This is the first time I’ve made it and I don’t know what I was waiting for, because this is the single easiest and most delicious and decadent dessert ever invented. To top these, I made a puree out of frozen and defrosted strawberries and rhubarbs. Rhubarb season is so short, I always make sure to keep some in my freezer for whenever I get a craving.


Since October is Breast Cancer Awareness Month, I’m partnering with my friends at KitchenAid to help bring awareness for breast cancer research. KitchenAid’s has a long-standing partnership with Susan G. Komen® for the Cure (they’ve helped them raise over 9 million dollars for breast cancer research to date) and we’re thrilled to be doing our small part by participating in the “Pass the Plate” program.


It starts with a unique Villeroy & Boch plate designed by Jacques Pepin. The idea of the program is to register your plate on KitchenAid’s website, make a dish, serve it on the plate and then “Pass” it to a friend. Easy right? The friend would then register their plate on KitchenAid’s website, make a dish, serve it on the plate and “Pass” it to another friend. This can go on forever (and we hope it does). Each Time someone new registers the plate, KitchenAid donates $5 to Susan G. Komen®. It’s as easy as that.

For more information on Pass the Plate, visit   For more information on Cook for the Cure, visit

recipe photo

Strawberry Rhubarb Panna Cotta

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
loading gifLoading...

Recipe slightly adapted from Bell'alimento's Raspberry Panna Cotta.


2 cups heavy whipping cream
3/4 cup Dixie Crystals granulated sugar
1 teaspoon pure vanilla extract
.25 ounce packet gelatin
3 tablespoons COLD water
3 ounces fresh or frozen strawberries, defrosted
3 ounces fresh or frozen rhubarb, defrosted
fresh mint leaves - optional


In a medium saucepan, mix cream and sugar together. Heat over medium heat whisking until well combined. Allow to cook until bubbles start to form around the edges just prior to boiling.

While cream is cooking, add cold water to a small bowl and sprinkle gelatin packet on top. Set aside.

When cream is done, remove from heat add vanilla extract and firm gelatin mixture. Whisk until well combined.

Equally divide mixture between 4 jelly jars. Transfer to refrigerator to set up for a minimum of 2 hours.

Before serving, place strawberries and rhubarb into into blender (or food processor) and pulse until pureed.

Garnish panna cotta with optional mint leaves if desired.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

Time for the Giveaway!

To enter for your chance to win a KitchenAid Cook for the Cure plate:


To enter in the giveaway just leave a comment below telling us “What dish would you serve on your Cook for the Cure plate?”

For extra entries:

Please leave a comment for each entry Laundry Room Makeover and a Giveaway! by #recipe

Disclaimer: I was sent a complimentary Cook for the Cure plate from KitchenAid in conjunction with this giveaway. All opinions 100% mine.

Share the Love

facebook logotwitter logoPinterest Logomail icon

  14 Responses to “Strawberry Rhubarb Panna Cotta”

  1. Tanya — November 6, 2013 @ 6:05 pm

    This reminds me of my mom. She would make something similar to this with the rhubarb she grew in her yard. I never get her recipe. I’ll have to make this sometime and see if it taste the same.

  2. Paula - bell'alimento — November 7, 2013 @ 9:32 am

    You know how much I love this!

  3. Sommer @ ASpicyPerspective — November 7, 2013 @ 10:28 am

    What a great dessert! Love the ease and simplicity of panna cotta! Love the strawberry/rhubarb topping on yours! 🙂

  4. angela s — November 8, 2013 @ 1:44 pm

    I would serve Chicken Baseball Bundles on it!

    [email protected]

  5. angela s — November 8, 2013 @ 1:45 pm

    follow u on twitter as @saverang

    [email protected]

  6. angela s — November 8, 2013 @ 1:45 pm

    like u on facebook as Angela Saver

    [email protected]

  7. angela s — November 8, 2013 @ 3:11 pm

    email subscriber

    [email protected]

  8. sharonjo — November 9, 2013 @ 9:45 pm

    I love panna cotta. One of my favorite restaurants makes a wonderful salted caramel panna cotta, but the combination of strawberries and rhubarb is hard to beat.

    I would serve cupcakes with fluffy pink frosting on the plate. Thank you!

  9. mary ballerin — November 10, 2013 @ 2:10 am

    I would serve cheesecake on the plate, I was told my cheesecake was better than Eli’s. I have some strawberry-rhubarb jam that could easily be made into puree for the delish dish above.

  10. mary ballerin — November 10, 2013 @ 2:12 am

    Oh, forgot, I am following on Twitter and Facebook and subscribed to your newsletter, great recipes!

Leave a Comment

Featured In

Media Banner


Insta Banner

get free weekly recipes via email: