green tea panna cotta + rhubarb chia compote


it's RHUBARB SEASON!!!! literally, the most wonderful time of the year. i'm sorry if you don't like rhubarb cough, justin, but prepare yourself for some delicious desserts coming your way. i still refuse to believe justin doesn't actually like rhubarb. i think it is just the part where it looks like pink celery, yet goes into sweets. anyways, enough about justin's dislike of rhubarb & more about this panna cotta!

earlier this year i shared my first panna cotta to the blog & couldn't believe it took me over four years to create such a recipe. aside from baking rhubarb into pies & crisps, each season i love creating unique ways to bake with rhubarb. cue this green tea panna cotta featuring a rhubarb chia compote base. the sweet & sour flavours of the rhubarb pair so well with the earthy flavour of the matcha. for this recipe, i used aiya america's cooking grade matcha powder. it produces the best flavour of matcha as it is high quality, so fresh & pure . aren't the two natural colours so pretty together? the addition of the chia seeds is optional in the compote, but i love the unexpected texture it adds.

now get your hands on some fresh rhubarb & let's get started! xo


for the rhubarb chia compote

  • 1 1/2 cups fresh rhubarb, diced
  • 1/3 cup turbinado sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon chia seeds (optional)

for the green tea panna cotta

  • 1 1/2 cups whole milk
  • 3 teaspoons powdered gelatin
  • 1 tablespoon aiya's cooking grade matcha powder
  • 1/3 cup turbinado sugar
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine salt
  • rhubarb chia compote (see recipe below)
  • chia seeds, to garnish
  • fresh whipped cream, to garnish


for the rhubarb chia compote

  • add the rhubarb, sugar, lemon juice & water to a saucepan over medium heat. cook until the rhubarb begins to soften, about 8 minutes.
  • remove from heat & gently mash rhubarb with a fork until smooth. stir in the vanilla & chia seeds. transfer to a bowl & set aside until ready to use.

for the green tea panna cotta

  • lightly grease six 6 oz ramekins & set aside.
  • in a medium size sauce pan add the whole milk. sprinkle an even layer of gelatin powder over the top. allow stand for 5 minutes, until the gelatin begins to soften.
  • place sauce pan over low heat and whisk in the gelatin, matcha powder & sugar. continue to whisk until the sugar dissolves, about 5 minutes. do NOT bring mixture to a boil.
  • remove sauce pan from heat & whisk in the cream, vanilla & salt. pour mixture through a fine mesh strainer & set aside until ready to use.
  • add a heaping tablespoon of the rhubarb compote to each prepared ramekin.
  • pour the matcha mixture over the rhubarb compote, filling each ramekin just over half way. place ramekins in fridge and let chill for at least 4 hours.
  • just before serving top with a sprinkle of chia needs & a dollop of whipped cream. .