Chef Steve Redzikowski has this dessert on the menu at Oak at Fourteenth made with rhubarb from Red Wagon Organic Farm. Serves 12.
Ingredients
FOR THE OAT STREUSEL
4 tablespoons butter
3 tablespoons brown sugar
3 tablespoons sugar
½ teaspoon sea salt
½ cup steel-cut oats
FOR THE PANNA COTTA
9 sheets gelatin (silver-grade strength)
4 cups milk
4 cups heavy cream
1¼ cup honey
1½ teaspoon lavender flowers
1 cups sugar
FOR THE RHUBARB AND STRAWBERRY PRESERVE
3 large apples (peeled and finely chopped)
1 tablespoon lemon zest
¼ cup lemon juice
7 cups rhubarb (diced into ½-inch pieces)
2 cups sugar
2 tablespoons pectin powder
4 cups strawberries (cut in half)
Directions
For the oat streusel, temper the butter by heating in a double boiler, whisking until it thickens. Combine all ingredients in a food processor and pulse until well combined. Place on sheet tray and bake at 325 degrees until the ingredients are toasted and golden brown. This takes about 15 to 20 minutes. Set aside when finished.
For the panna cotta, soften the gelatin in cold water, then set aside.
Warm the milk, cream, honey, lavender flowers and sugar over medium heat. Remove from heat. Squeeze all water from gelatin and whisk into cream mixture. Allow the mixture to cool and set up in refrigerator.
For the Rhubarb and Strawberry Preserve, in a sauce pan, combine apples, lemon zest, lemon juice, and cook over medium heat until apples are tender. Mix sugar with pectin and add to rhubarb, cooking over medium heat until rhubarb is tender. Add the strawberries and cook for 5 more minutes over medium heat, and then cool. Combine contents of two pans, stir and cool.
To assemble, using small jars or water glasses, layer the panna cotta with rhubarb and strawberry preserves, and sprinkle the top with oat streusel.
