First, find some pretty glasses, preferably one portion sized, more vertical than round. The layers look prettier than way.
For the rhubarb layer:
Trim and cut some rhubarb in 1 inch pieces, toss the pieces into a pot with some sugar (about half a cup of sugar per pound of rhubarb), and allow them to macerate for a half hour. I think I used about 4 or 5 stalks. It doesn't really matter how much rhubarb you make because you can always use the stewed rhubarb for other desserts. I even froze some.
Then stew over medium low heat until the rhubarb breaks down into a compote, about 20-30 minutes. Taste to see if you need more sugar. Allow to cool then spoon into the bottom third of each of your glasses. Refrigerate at least 4 hours.
For the panna cotta:
2 tablespoons water
1-1/4 teaspoons unflavored gelatin
2 cups whipping cream
1-1/4 cups whole-milk yogurt
1 teaspoon rosewater
1/2 cup sugar
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and rosewater in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. When the panna cotta starts to cool, put it in the refrigerator and watch it. When it starts to thicken, pour it on top of the rhubarb to fill the next third of the glass (or slightly more if you like panna cotta). Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
For the praline:
Toast and finely chop a handful of pistachios. Sprinkle them on top of the panna cotta. Then combine a cup of sugar in a pan with a splash of water and a squeeze of lemon and place over medium high heat to caramelize, swirling the pan as needed to caramelize the sugar evenly. When the sugar has turned a dark caramel color, turn off the heat and add a tiny splash of water. Pour the caramel in a thin, even layer over the pistachios, working quickly as it will harden as soon as it hits the cold custard. Don't make this layer too thick or you'll need a hammer to break through!
An hour before you plan to serve the dessert, dice up a few strawberries and toss with sugar to taste and, if desired, a splash of kirsch. Allow the strawberries to macerate for an hour. To serve, spoon macerated strawberries over the praline layer. (This made enough for about 6 glasses.)
Oh, aren't these beautiful? I love the layers, and the addition of the crunchy one is pure genius!ReplyDelete
Looks delish! You had me out looking for rhubarb this weekend. It holds such fond memoried for me. A bunch of shirtless kids running around Grandma's back yard with Dixie cups of sugar and fresh picked rhubarb stalks.ReplyDelete
This is a little more sophisticated, but you have me thinking! I know as soon as I get my hands on some I will be posting about it.
Absolutely beautiful. Great flavours, and great textures going on here. I bet this tastes divine!ReplyDelete
You are far from boring me. I think these are so much fun! And they make for such a great presentation. I think this is my favorite one yet!ReplyDelete
Barbara this look absolutely georgeos, beauty pictures! gloriaReplyDelete
Those are so beautiful & they look delicious! Love the use of rosewater - wonderful. Thanks for sharing!
I love your verrine recipes, Barbara! This one is gorgeous and full of fresh flavor. I especially love the flavor and crunch from the pistachio praline layer.ReplyDelete
Those are so beautiful. I for one never tire of beautiful food. The rosewater and pistachios give it a Middle Eastern flair.
How could anyone call these boring! They look awesome, I'd love to serve these to company. I've never used rosewater,I wouldn't even know where to get it. Thanks!ReplyDelete
Such a divine treat! I love the both flavour and the colour combo. Beautifully ~ delicious! Yummm....ReplyDelete
Hey Barbara, you are not boring me at all with the verrines. This looks so wonderful, and I always like the old fashioned combination of strawberry and rhubarb. I bet the rose water is just lovely in there too...ReplyDelete
You've outdone yourself for sure!
Wow, those are so pretty and super delicious with rosewater panna cotta and rhubarb!ReplyDelete
I adore yoghurt panna cotta! The layering effect is pretty.ReplyDelete
Looks amazing! Love all the layers and the flavor!ReplyDelete
Keep them coming! I could never get sick of verrines...so damn pretty! I LOVE that you used rosewater, and paired it with pistachio parline....is not that the most sensuous, luscious, sexy dessert EVER?ReplyDelete
Anything so pretty could never be boring. Your verrines always look amazing and I love the combination of flavours you've used. Panna cotta is an adsolute favourite of mine.ReplyDelete
This is beautiful and sound refreshing!!ReplyDelete
Waw,...Barbara!! What a divine looking dessert!!ReplyDelete
I so love rhubarb combined with a youghurt & cream panna cotta!!
Your praline with it is just wonderful!!
MMMMM,..now, I want at leat 2 to taste!
I totally love your verrines, such a pretty way to serve dessert. You know, I never made panna cotta ... bad, bad italian. Now that I have a recipe, I really have no excuse:)!ReplyDelete
Barbara, these are gorgeous. I've never made panna cotta, so thanks for the recipe. I'm sure these bring rave reviews from your guests.ReplyDelete
i shall never tire of verrines, neither gazing upon them nor eating them! this one's particularly beautiful, barbara, and that pistachio praline component sounds marvelous!ReplyDelete
Sweet thing, you will never bore me with gorgeous things like this! I'm up before 5 am (hubs is snoring like a water buffalo) and I'm craving a verrine!ReplyDelete
Beautiful Barbara (and I mean that both ways) I had one of these magic desserts in the old country years ago... the crunchy layer was such a surprise-- like getting the toy in a crackerjack box... I love the combination of flavors and layers. You get to poke through and change the dessert depending upon what you get in the spoon.. how cool is that? Can't wait to try... and I have everything I need to do it and dinner for friends on the weekend..won't they feel special!!ReplyDelete
Kate: I wish I had your lovely glasses for my verrines!ReplyDelete
Bryan: I don't think I have ever seen so many rhubarb recipes out there as this year. You'll have lots of choices!
HH: The man who wrote about this called it his version of an English Trifle.
Joanne: I like the sweet ones more than savory, but the savory are more unusual.
Gloria: Thanks sweetie!
Stephanie: They are great fun to make!
Faith: That crunchy layer really makes the dessert!
Mimi: I agree... I love the look.
Debbie: I got my rosewater at Whole Foods, but imagine any health food store has it. Or online, of course.
Kristy: The rosewater is a very distinctive flavor in this dish.
Stella: So glad you think so!
Natasha: I loved the textures in this dessert.
Dishesdone: It's easy to make, too!
Vanessa: So pleased you are enjoying them!
Sophie: Yes, the praline layer makes this dish!
Francesca: And panna cotta is easy, too!
Sam: According to the man who wrote the article, the panna cotta basic recipe came from Mario Batali.
Grace: Glad to hear it, 'cause I love verrines. Thanks again to Kate for introducing me!
TKW: Never thought of one for breakfast, but you get your fruit and yogurt together... sounds good to me!
Barbara, You've done it again! Beautiful and delicious! I could never be bored with your verrines, rhubarb or anything else for that matter. Well done. I want one now please!ReplyDelete
I love this! The crunch of the praline contrasted with the creamy panna cotta...amazing! I'm seriously getting jealous that you have all these Spring ingredients on hand--I'll be making this as soon I can find some seasonal rhubarb!ReplyDelete
This is such a perfect special occasion dessert! It's great how the berries are bound to do some lightening up on the creamy panna cotta and make the dessert even MORE pretty.ReplyDelete
I'm just soo lazy with desserts that require such patience in the kitchen.
Ohhhh! Mmmmmmm! That was my first thought whe I saw that photo. Lovely :)ReplyDelete
How beautiful and elegant! I love the recipes you post, Barbara, they are often unusual and always elegant! I love rhubarb too.ReplyDelete
Hmmm... I'm not much on gelatin, but that sure is pretty and tempting...ReplyDelete
Deana: I agree, the praline layer is a surprise and is perfect with the panna cotta. I may use that idea in another dessert.ReplyDelete
Pam: So glad you like verrines as much as I do!
Lucie: I think rhubarb should be in your farmers market very soon.
Vicky: Yes, lovely for company!
Jacqueline: I said Mmmmm after I had a bite as well! ;)
Samantha: Thank you! That's so nice to hear!
Chan: Are you allergic?
Delicious and refreshing, smooth and silky at the same time, plus has loads of fruit in one glass. It's perfect Barbara!ReplyDelete
A host of flavors garnished with nutty pralines and essence of rosewater, boring? I think not!!!ReplyDelete
I do believe I'm in love:) Perfection!!!
This looks beautiful and delicious!! I adore rhubarb.ReplyDelete
This is such a gorgeous dessert! I love the combination of flavors, and the crunchy praline layer is a great idea too. I can't wait to get my hands on some rhubarb this spring!
Rhubarb AND strawberries? I think this is the perfect spring dessert out on the front porch as the evenings get warmer...ReplyDelete
These look so elegant and tasty. I love the praline topping. Yum!ReplyDelete
This dessert looks wonderful and such a lovely Summertime treat.
Lovely combination with the pistachio praline.
GORGEOUS!! i love these, what divine flavors.ReplyDelete
These are beautiful Barbara! I love the layers and the praline in the middle and all the flavors! I could really enjoy savoring this! and ask for a second helping too please!ReplyDelete
How gorgeous! I've just been thinking about making something layered with rhubarb and greek yogurt, but after searching in two different spots today, alas, there was no rhubarb to be found. ): Soon, hopefully!ReplyDelete
The rosewater flavoring in the panna cotta sounds so delicate and the contrast with the crunch and flavor of the praline quite extraordinary - not to mention the boozy soaked berries. This is a recipe I will not forget. Thank you.
Your presentation is lovely and I just loved the rosewater panna cotta when I made it. It pairs well with the fruit.ReplyDelete
What incredibly beautiful blog you have! My compliments!ReplyDelete
A footprint from Agneta & Sweden
Love the colourful layers! What a beautiful dessert :)ReplyDelete
What delicate tasting verrines! a superb spring dessert!ReplyDelete
Tick, tick, tick and tick...rosewater, rhubarb, strawberry and pistachios...all flavours I love. These look so exquisitely pretty too. Just fabulous Barbara, something I really want to rush out and make right now (except it's close to midnight!)ReplyDelete
Pretty- and pretty tasty too, I bet!ReplyDelete
oh barbara, these are so very beautiful and spring-yReplyDelete
Elra: It really is lots of textures; sheer heaven.ReplyDelete
Louise: My guests loved it!
Lecia: I know you do, I just read your blog!
Nancy: That crunchy layer is a real surprise!
Phoenix: I know, it's the perfect summer dessert...make ahead.
Msmeanie and Carolyn: I agree the crunchy layer makes this verrine.
Joumana: It's been fun making these!
Laura: Feed both yogurt and rhubarb into Google and see what comes up.
Bridgett: I wasn't certain how strong the rosewater would be, but it's just the right amount. You can taste it, but it's not too strong.
Sinnlighet: Thank you for the compliment!
Ellie: Verrines are so much fun!
Rosa: It's a great recipe.
Shaz: My favorites too!
BD: It's a super company dessert... and you can make it way ahead.
Kary: I agree, they look just like summer!
love love love...what a treat...great for company or a date nightReplyDelete
Lovely presentation! And so refreshing for an early Spring dessert. :)ReplyDelete
Barbara, these look wonderful and I think there would be a lovely range of textures and flavours in it! :DReplyDelete
Yummm...I noticed the rhubarb was in our market...oh how I adore it. Hugs for a great evening.ReplyDelete
You had me at pralines....ReplyDelete
wow, that is just perfect and delicious!ReplyDelete
Sweetlife: Absolutely. Great company dessert.ReplyDelete
Valerie: I think that's what I like most about verrines: their presentation.
Lorraine: It's a lovely combination of textures!
Koralee: I bought some yesterday!
Blonde Duck: Me too!
Simply Life: Thanks!
Yes yes yes, so creative, inspiring and beautiful!ReplyDelete
Love love your blog! Thank you for your comment on my blog and welcome back to Sweden!
Love ittttttttt. Love verrines. In fact, just bought a book on verrines and terrines.........and the flavours.......yum!ReplyDelete
My word, that's a beautiful dessert - I don't know which layer sounds the best! Well, maybe the panna cotta, but all together I'll bet this is fabulous.ReplyDelete
Agneta: Loved visiting your blog. Thanks for coming back to mine; so glad you like it!ReplyDelete
Ozoz: Then I hope to see some fun verrine recipes on your blog soon!
Doggybloggy: Me too, when I saw your posting today!
Nancy: I loved the crunch of the praline layer, but agree with you the rosewater yogurt panna cotta was divine.
This is such a pretty dessert! The praline layer sounds fantastic. I'm enjoying strawberries and rhubarb as often as possible right now!ReplyDelete
beautiful no no not boring at all don't stop the verrine posts so sorry my site is playing up I changed the template i don't know what to do to fix itReplyDelete
Barbara, This recipe is beautiful and I am sure delicious. I would love to give this a try. The rhubarb in our garden should be ready soon and would love to star in this beauty of a recipe.ReplyDelete
strawberries and rhubarb such an elegant combination !! thanks ! Pierre
You are not boring me at all! I love this one - what a delightful recipe.ReplyDelete
This looks incredible! What a terrific combination of flavors!ReplyDelete
awards 4 u.
These are real beauty! Delicious rhubarb and pannacotta verrine!ReplyDelete
Sawadee from Bangkok,