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  • Panna Cotta with Rhubarb White Zinfandel Sauce
  • Panna Cotta with Rhubarb White Zinfandel Sauce
  • Panna Cotta with Rhubarb White Zinfandel Sauce
  • Panna Cotta with Rhubarb White Zinfandel Sauce
  • Panna Cotta with Rhubarb White Zinfandel Sauce
  • Panna Cotta with Rhubarb White Zinfandel Sauce

Panna Cotta with Rhubarb White Zinfandel Sauce

Food | May 25, 2018 | Nik Manojlovich
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This PANNA COTTA WITH RHUBARB WHITE ZINFANDEL SAUCE is enchanting. Pair it with our suggested wine and turn dessert into a special occasion.

Disclosure: Our friends from Woodbridge by Robert Mondavi Wines compensated us for this post. A friendly reminder, please enjoy wine responsibly. Cheers!

Panna cotta is one of those desserts that never ceases to amaze. Its name, from the Italian, literally translates to “cooked cream”, and when it heats with sugar and is blended with gelatin soaked in white wine, we create something that takes this beloved dessert to a whole new level.

Much of the appeal of panna cotta is its light, soft texture, but we also amped up its subtle flavour profile with an unexpected nut extract and a flourish of tangy rhubarb sauce to serve with it.

Read on dear friends and allow us to introduce you to your next, most requested dessert, PANNA COTTA WITH RHUBARB WHITE ZINFANDEL SAUCE.

We’re going to suggest you follow our lead and head to the California section in your local liquor store to look for Woodbridge Wines by Robert Mondavi. The Woodbridge style is marked by bright fruit flavours and a smooth finish, made to complement food.

You’ll need a bottle of their WHITE ZINFANDEL to use in the preparation of both the PANNA COTTA and the RHUBARB WHITE ZINFANDEL SAUCE. To enjoy with dessert, we’ve paired it with their fabulous PINOT GRIGIO, so remember to pick up a bottle or two of that as well!

As you get ready to create some sweet, culinary magic, keep in mind these helpful tips:

Rhubarb and White Zinfandel Sauce


We’re in awe of how easy this flavourful sauce was to prepare. Although we indicate that you can use fresh or frozen rhubarb, what we really mean is “do everything in your power to track down fresh rhubarb”. Ask for some from a friend or family member who has it growing in the garden or, ask your favourite produce provider to order some for you. This sauce is so versatile you can enjoy it with everything from panna cotta and cheesecake to angel food cake and ice cream.

We also created a City Slicker video on how to make this sauce – click HERE to watch.

CHILLING VESSELS – Chilling vessels sounds a bit odd, but I’m at a loss for what else to call them. Thankfully, these make the possibilities for presentation virtually limitless.

For those of you wishing to form your panna cotta in a mold as we did, don’t forget to wipe the interior of it with a bit of vegetable or nut oil. This will help your chilled dessert come away from the sides perfectly.


Panna Cotta with Rhubarb and White Zinfandel Sauce


Our adventure with panna cotta begins with us “blooming” the all-important gelatin in wine. Blending this with the warmed cream and sugar offers a fruity fragrance, but it’s not until we add pure almond extract that the beauty of our distinctive flavour combination becomes apparent.

We are still astounded that this tender confection is made using just five ingredients. Yes, you read that correctly – only five ingredients!

Panna Cotta with Rhubarb and White Zinfandel Sauce


We love the idea of pairing our fabulous dessert with the perfect wine. The wide range of Woodbridge white wines means there’s something for everyone – Pinot Grigio is crisp and refreshing, Chardonnay is smooth and flavourful, White Zinfandel is light and versatile. Try them all to find the one that’s for you.

You can also visit woodbridgewines.com for more information plus, click HERE for info on where to find the wines, pairing information and recipe ideas.


For those of you looking to create an entire evening of good food shared with good friends, might we suggest you begin with our SPECTACULAR SALAD followed by BARBECUED SALMON FILLET served with a GRILLED VEGETABLE MEDLEY? End your meal with our PANNA COTTA and then get ready for all the compliments.

Heavenly PANNA COTTA WITH RHUBARB WHITE ZINFANDEL SAUCE – there’s magic in the making.


One Response to “Panna Cotta with Rhubarb White Zinfandel Sauce”

  1. […] it with our ROASTED GARLIC CHEESE BREAD and a chilled glass of Pinot Grigio. For dessert, try our RHUBARB PANNA COTTA, it’s so […]


Ingredients & Amounts

  • For the sauce:
  • 4 cups of rhubarb, fresh or frozen, cut into ½-inch pieces
  • ½ cup of granulated sugar
  • ¾ of a cup of Woodbridge white zinfandel
  • 5 whole cardamom pods
  • zest of 1 lemon
  • juice of half a lemon
  • For the panna cotta:
  • 6 tablespoons of Woodbridge white zinfandel, chilled
  • 4 teaspoons of gelatin
  • 1 litre of 18% cream (4 1/3 cups)
  • ½ cup of granulated sugar
  • 2 teaspoons of pure almond extract
  • thinly sliced rhubarb as garnish
  • grapeseed or vegetable oil for molds


  1. To prepare the sauce:
  2. Place the rhubarb, sugar and wine into a medium-sized saucepan and bring to a boil over medium heat. Reduce to simmer and cook for 15 minutes. Remove from heat. Discard cardamom pods. Add lemon juice and zest and purée to a fine consistency using a hand wand, food processor or blender. Transfer to a bowl or container and chill until use.
  3. To prepare the panna cotta:
  4. On your work surface, lay out the vessels in which you’ll be chilling your panna cotta. If using a mold, rub the inside lightly with an oil-soaked paper towel.
  5. Pour the wine into a large measuring cup. Sprinkle in the gelatin and let stand for 10 minutes.
  6. Pour cream into a medium-sized saucepan, add the sugar and stir to dissolve. Turn the stovetop to medium heat, stirring the mixture occasionally. Just before it comes to a boil, remove the mixture from the heat and carefully pour it into the cup containing the wine and gelatin. Stir until the gelatin is completely dissolved. Stir in the almond extract.
  7. Carefully pour the hot mixture into the vessels. Transfer to the refrigerator and chill for at least 4 hours. Once set, cover with plastic until served.
  8. To serve:
  9. Run a thin, sharp knife down about 1/8” between the edge of the vessel and the panna cotta to loosen it slightly. Invert the vessel onto the centre of a dessert plate. Holding the vessel and plate together, firmly shake down to loosen the panna cotta away from the sides, then gently lift the vessel away. Add the rhubarb sauce to the plate in an attractive fashion and decorate the top of the panna cotta with thinly sliced rhubarb. Serve immediately.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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