May is a month in which a lot of fruit and vegetables are in season that taste good only when they are really, really fresh such as asparagus, rhubarb and strawberries. I personally have the tendency to gorge myself on these things until it almost comes out of my ears and I have to wait the rest of the year to regain my appetite ;-).
Except for strawberries, which I would not mind eating all year in huge quantities.
Conveniently, rhubarb and strawberries go together really well which is why we came up with this delicious and easy to prepare dessert.
Dessert for 4 persons (4 bowls of 200 ml)
Preparation time: 20 minutes, + 4 hours cooling
500 ml single cream or cream
50 g sugar
1 vanilla bean
4 leaves of gelatine
150 g rhubarb
2 tablespoons honey
100 ml water
Soak the gelatine in cold water. To prepare the Panna Cotta, bring the cream to a boil and add the sugar. Cut the vanilla bean in half, scrape out the marrow and add it to the cream.
Wring out the gelatine and let it dissolve in the cream while stirring. Fill the cream into small bowls and refrigerate for at least 4 hours.
Peel the rhubarb and cut into chunks. Put it in a saucepan with the water and the honey and bring to a boil. Let simmer for approx. 5 minutes until the rhubarb starts falling apart.
Allow to cool down and purée it later with an immersion blender.
Just before serving, spread the purée evenly on the Panna Cotta . Decorate with a few fresh strawberries.