Tangy, light and creamy – a perfectly simple spring dessert

Ingredients (serves 4):
For the roasted rhubarb:
500g fresh rhubarb, cut into 3cm pieces
2 tbsp caster sugar
4 tbsp apple juice

For the panna cotta:
75g caster sugar
150ml double cream
2 gelatine leaves, soaked in a bowl of water until soft, squeezed dry
300ml buttermilk

Method:
1. For the roasted rhubarb: preheat the oven to 200°C (400°F/Gas 6). Place the pieces of rhubarb onto a baking tray, sprinkle with sugar then drizzle over the apple juice.

2. Roast in the oven for 8-12 minutes, or until just tender.

3. Blend 125g of the roasted rhubarb in a food processor to make a purée. Keep back the remaining roasted rhubarb to garnish the panna cotta.

4. For the panna cotta: put the sugar and cream in a pan and gently simmer. Stir continuously until all of the sugar has dissolved.

5. Soak the gelatine leaves in a bowl of cold water for 3-4 minutes, or until softened. Squeeze out all excess water. Add the softened gelatine leaves to the sugar and cream mixture. Continue to simmer until they are dissolved.

6. Add the rhubarb purée to the pan and stir until well combined. Remove from the heat and put aside to cool slightly.

7. Add the buttermilk and stir until the mixture is combined.

8. Place four ramekins onto a baking tray. Split the panna cotta mixture between the ramekins and chill in the fridge for 1-2 hours, or until set.

9. To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water to loosen. Gently slide a knife around the edge of each ramekin and turn out into the centre of a serving plate. Spoon the remaining reserved rhubarb and juices around the edge of the serving plates.