Reserve the remaining roasted rhubarb. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved. Add the softened gelatine ...

Rhubarb is not a fruit ... I first learnt to make the famous Italian dessert, panna cotta, at Gualtiero Marchesi’s 3-star Michelin restaurant in Milan. A version of this original will often ...

Fold into the custard mixture and pour into 4 metal moulds or 4 glasses. Cut the rhubarb into 3cm lengths – about a cm in diameter. Cut the thicker stalks to make them all the same rough size.