Vegan Rhubarb Panna Cotta
Serves: about 4
 
Ingredients
for the rhubarb compote
  • 1 lb/455 g rhubarb, sliced into 1" pieces
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
for the panna cotta
  • 16 oz/455 g silken tofu
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • zest from 1 lemon
  • 1 tablespoon arrowroot powder
Instructions
to make the rhubarb compote
  1. In a medium saucepan, combine the rhubarb, maple syrup, and vanilla extract. Bring to a boil over medium hight heat, then lower the heat and simmer for 10-15 minutes, until the rhubarb is soft and jammy. Let cool, then keep refrigerated in an airtight container until ready to use.
to make the panna cotta
  1. Prepare 4 small glasses for serving.
  2. In a blender, combine the tofu, maple syrup, vanilla, and lemon zest. Blend on high until smooth.
  3. Transfer the mixture to a small saucepan. Add the arrowroot little by little, whisking it in simultaneously, to avoid lumps. Heat the saucepan over medium low heat, stirring constantly, for about 5 minutes, or until you notice the mixture thickening. Distribute the panna cotta between the prepared glasses and let cool to room temperature. Transfer the glasses to the refrigerator and let the panna cotta chill and set completely.
  4. Distribute the rhubarb compote over the panna cotta. Serve cold.
Recipe by Golubka Kitchen at https://golubkakitchen.com/vegan-rhubarb-panna-cotta/