Ingredients

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Instructions

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SAUCE

1. In small pot bring all ingredients to a simmer, cook until rhubarb is broken down.
2. Cool. Set aside.

PANNA COTTA

1. Empty one can of coconut milk (and seeds and pods of the vanilla beans, if using) into a small pot and heat over lowest heat and whisk until milk comes together.
2. Place pot in refrigerator until the milk is cool about 15 minutes.
3. Sprinkle gelatin evenly over the chilled milk and let stand for 5 minutes. Gelatin should be shiny and the surface wrinkled.
4. Heat over low heat until hot and gelatin dissolved, about 2-3 minutes (you can test it by feeling for grains with your fingers or on the back of a spoon).
5. Add sugar and stir until dissolved. Do not let mixture boil.
6. Remove from heat, add second can of coconut milk and vanilla extract (remove bean pods at this point if using), and whisk until incorporated.
7. Pour mixture evenly into 6 small glasses or bowls. Chill in refrigerator for at least 2-3 hours.

VEGAN PANNA COTTA

1. Pour 2 cans of coconut milk, sugar, and 2 1/2 teaspoons Agar-Agar (and seeds and pods of the vanilla beans, if using) into the pot.
2. Bring to a boil, whisk until incorporated, reduce heat, and simmer for at least 5 minutes.
3. Remove from heat, stir in vanilla extract (remove bean pods at this point if using).
4. Pour mixture evenly into 6 small glasses or bowls. Chill in refrigerator for 1-2 hours.

Notes

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*NOTE: To make the dessert vegan, use Agar-Agar (also called Kanten) powder instead of gelatin. This can be found at health food stores or Asian supermarkets.

Serve in glasses or bowls with a spoonful or two of strawberry-rhubarb sauce and any additional sauce served on the side.