Cinnamon Panna Cotta with Spiced Roast Rhubarb

The panna cotta was nice, but not 'panna' (creamy) enough - I think that what I most disliked was the addition of Greek yoghurt - the change in consistency just wasn't worth the few calories saved. Also, I didn't taste any cinnamon in the panna cotta, though the vanilla was distinct and enjoyable. Next time I will probably use my basic Panna Cotta recipe.

The rhubarb was nice too, but far too much orangy! And I even only used a very small orange. I would suggest to use only haf an orange (both zest and juice) and see how that goes. I substituted the aniseed with fresh ground cardamom, which worked well. Again, the cinnamon (and the rhubarb!) was hardly noticeable.

I just tried to mix all ingredients together, but as the honey wasn't exactly very liquid I had a hard time. It would probably help dissolving the honey in the orange juice first (place in a jam glass and shake, always works perfect for me!).

If you're interested in more rhubarb-with-orange-recipes, it seems to be a combination favoured by Slater. See this article, Little Rhubarb Tarts and Rhubarb and Blood Orange Compote. Speaking of rhubarb, we made a very nice Apple Rhubarb Crumble last week, and I'll make a Rhubarb Crumble from this book tomorrow (to be reviewed on Sunday). Clearly, the rhubarb-season has started again!