Ruhbarb Panna Cotta

Makes: 8 servings

Serving Size: about 3/4 cup each with sauce

Active Time: 40 minutes

Total Time: 8 hours 40 minutes

INGREDIENTS

• 2 tablespoons water plus 1/2 cup, divided
• 1 envelope unflavored gelatin
• 2 cups half-and-half
• 3/4 cup sugar plus 5 tablespoons, divided
• 3 cups buttermilk
• Pinch of salt
• 1 1/2 cups sliced rhubarb (1/2 inch)
• 1/2 teaspoon freshly grated orange zest
• 2 tablespoons orange juice
• 1/2 vanilla bean, split

PREPARATION

1. Place 2 tablespoons water in a large, heatproof mixing bowl and sprinkle with gelatin; let stand about 5 minutes to soften. If some of it still seems dry, sprinkle with a few more drops of water.
2. Heat half-and-half and 3/4 cup sugar in a medium saucepan over medium heat until steaming, stirring to dissolve the sugar. Pour over the gelatin and whisk vigorously to dissolve. Whisk in buttermilk and salt. Pour the mixture through a fine sieve to strain out any lumps. Divide among eight 1-cup dessert cups or ramekins. Loosely cover and refrigerate for at least 8 hours or up to 2 days.
3. Preheat oven to 400°F.
4. Place rhubarb in a medium glass or ceramic baking dish. Combine the remaining 1/2 cup water and 5 tablespoons sugar, orange zest and juice in a small saucepan. Scrape the seeds from the vanilla bean into the mixture and add the bean to the pan. Bring to a boil, stirring to dissolve the sugar. Pour the syrup mixture over the rhubarb.
5. Bake, uncovered, until the rhubarb is tender, about 20 minutes. Let cool for 30 minutes, then cover and refrigerate until cold, at least 1 hour and up to 1 day.
6. To serve, remove the vanilla bean from the sauce and discard. Top each panna cotta with about 2 tablespoons of the sauce.

TIPS & NOTES

• Make Ahead Tip: Refrigerate panna cotta for up to 2 days. Refrigerate sauce for up to 1 day.

NUTRITION

Per serving: 227 calories; 8 g fat (5 g sat, 2 g mono); 26 mg cholesterol; 35 g carbohydrates; 27 g added sugars; 32 g total sugars; 6 g protein; 0 g fiber; 142 mg sodium; 291 mg potassium.

Nutrition Bonus: Calcium (19% daily value)

Chunky Apple-Rhubarb Compote

CHUNKY APPLE=RHUBARB COMPOTE

Makes: About 2 cups

Active Time: 10 minutes

Total Time: 25 minutes

INGREDIENTS

• 1 large green apple, such as Granny Smith, peeled and diced
• 2 cups diced rhubarb, (2-3 stalks)
• 1/4 cup diced red onion
• 1/2 cup unsweetened apple juice
• 2 tablespoons dried cranberries
• 1 tablespoon honey
• 1 1/4-inch-thick slice ginger, peeled
• 1 teaspoon balsamic vinegar, or to taste

PREPARATION

1. Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes. Remove from the heat and let stand for 5 minutes. Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 1 month. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.

NUTRITION

Per 1/2-cup serving: 76 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 19 g carbohydrates; 1 gprotein; 2 g fiber; 5 mg sodium; 273 mg potassium.