Ingredients

6 servings

For the panna cotta

300g rhubarb

100g caster sugar

2 tbsp grenadine

150ml  non-dairy milk

250ml coconut milk

3/4 sachet Vege-Gel (vegan gelatine)

For the rhubarb

100g caster sugar

2 tbsp grenadine

200g rhubarb, sliced into 10cm pieces

1/4 sachet Vege-Gel

Method

1. For the panna cotta, put the rhubarb, sugar, grenadine and 100ml water into a medium saucepan over medium heat. Bring to a simmer and cook until the rhubarb has broken down and formed a purée. Add the non-dairy and coconut milk and blend with a stick blender until smooth. Strain through a fine sieve into a saucepan, add the Vege-Gel and bring to a rapid simmer for 2 minutes. Pour into 6 glasses and refrigerate for at least 2 hours. 
2. To make the poached rhubarb, put the sugar, grenadine and 300ml water in a large saucepan and bring to a boil. Turn down the heat to a gentle simmer and add the rhubarb. This should be in a single layer on the base of the pan. Simmer gently for 3-5 minutes until the rhubarb is almost soft to the touch. Remove the rhubarb from the cooking liquor and refrigerate immediately to stop it from cooking any further. Bring the cooking liquor to a boil and boil for 5 minutes. Add the Vege-Gel, whisk well, and boil for a further 3 minutes. Strain through a fine sieve into a container approximately 20x15cm and refrigerate until set.
3. When ready to serve, cut the poached rhubarb pieces and using a hot knife, cut the rhubarb jelly into cubes. Top the panna cotta with some of the fruit and jelly.