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A glass of panna cotta with strawberry rhubarb compote on a table, topped with little flowers, and flowers on the table.
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5 from 6 votes

Panna Cotta with Strawberry Rhubarb Compote

This luscious vanilla panna cotta with sweet-tart strawberry rhubarb compote is a silky smooth and elegant dessert for any spring or summer occasion!
Prep Time5 mins
Cook Time30 mins
Setting Time4 hrs
Total Time4 hrs 35 mins
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 317kcal
Cost: $25


  • cutting board and sharp knife
  • small-medium sauce pan
  • small bowl - to melt gelatin
  • 8 cocktail glasses


For the Strawberry Rhubarb Compote

  • 1 cup rhubarb - sliced
  • 1 cup strawberries - sliced
  • 2 tbsp. honey
  • 1 tbsp. water

For the Panna Cotta

  • 2 cups heavy whipping cream
  • 1 cup half & half - or full fat milk
  • 1 tbsp. powdered gelatin - about 1 packet of Knox Gelatin
  • 6 tbsp. white granulated sugar
  • 2 tsp. real vanilla extract - I use Nielsen Massey Madagascar Bourbon vanilla extract.
  • ¼ cup cold water


To Make Strawberry Rhubarb Compote

  • Slice 1 cup of rhubarb about ½ an inch thick, then slice 1 cup of strawberries also about ½ an inch thick.
  • Add strawberries and rhubarb to a small-medium sauce pan. Add 2 tbsp. honey and 1 tbsp. water. Simmer fruit with honey and water for 15-20 minutes until smooth, stirring occasionally. Once done, place in a container with a lid and refrigerate while you make the panna cotta.

To Make Panna Cotta

  • In a small bowl, add ¼ cup cold water, and 1 tbsp. powdered gelatin (1 packet Knox Gelatin). Gently stir until dissolved. Set aside.
  • In a small-medium sauce pan, add 2 cups heavy cream, 1 cup half & half, 6 tbsp. sugar and 2 tsp. real vanilla extract. Simmer and stir over medium heat and bring to a gentle boil. Once boiling, add dissolved gelatin, stir and remove from heat. Don't boil for more than a minute.
  • Carefully divide panna cotta into glasses and refrigerate for at least 4 hours. Add about 1 tbsp. of compote to your glasses when ready to serve.


You may want to use a potato masher on the compote.
If your compote is still a bit chunky after 20 minutes of simmering, simply give it a little mash with a potato masher to make it smoother.
If you don’t have honey…
Substitute just 1½ tbsp. of sugar instead. You might be tempted to make it sweeter, but believe me, it’s yummier on the tart side.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.


Serving: 1serving | Calories: 317kcal | Carbohydrates: 19g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 40mg | Potassium: 155mg | Fiber: 1g | Sugar: 15g | Vitamin A: 997IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 1mg