Rhubarb panna cotta, poached rhubarb, warm almond cakes

Step 1

For the panna cotta, put the rhubarb, sugar, grenadine and 100ml water into a medium saucepan over a medium heat. Bring to a simmer and cook until the rhubarb has broken down and formed a purée

Step 2

Add the non-dairy milk 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

Step 3

To make the poached rhubarb, put the sugar, grenadine and 300ml water in a large saucepan and bring to the 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 very gently for 3–5 minutes until the rhubarb is almost soft to touch

Step 4

Remove the rhubarb from the cooking liquor and refrigerate immediately, to stop it cooking any further. Bring the cooking liquor to the 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 20 x 15cm and refrigerate until set

Step 5

Preheat the oven to 180°C/fan 160°C/gas mark Lightly grease a 12-hole non-stick muffin tin with oil

Step 6

To make the almond cakes, mix the ground almonds and flour together. Add the sugar and aquafaba and whisk together to combine. Melt the butter in a small saucepan over a high heat, then slowly pour this into the almond mixture, blending as you pour

Step 7

Spoon the cake mixture into the holes of the tin. Take two sticks of the rhubarb from the fridge and cut each into six pieces. Pop a piece on top of each almond cake. Bake for 15 minutes until golden and firm to the touch

Step 8

Remove the cakes from the tin immediately and place on a wire rack to cool. When ready to serve, cut the poached rhubarb pieces and, using a hot knife, cut the rhubarb jelly into cubes

Step 9

Top the panna cottas with some of the fruit and jelly and decorate with a few edible flowers. Serve with the almond cakes (they are nicest slightly warmed in a low oven), dusted with icing sugar