How to Make Chef Ryan Crawford’s Rhubarb Compote & Panna Cotta | Ontario Culinary
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How to Make Chef Ryan Crawford’s Rhubarb Compote & Panna Cotta

Feast On chef Ryan Crawford recently sun-setted his award-winning farm to table restaurant, Backhouse, in order to open his new culinary venture in Niagara, Ruffino’s Pasta & Grille. What was once a popular pasta pop-up has become their full-time identity.

As part of our partnership with Savour Ontario, we asked him to share a recipe that transcends both concepts and celebrates Ontario dairy in a big way.

“I chose this Panna Cotta recipe because of its simplicity…its honesty.  It showcases the amazing local Ontario milk (Sheldon Creek Dairy) with a little acidity coming from the spring rhubarb.  Now, more than ever, it is important to support local farmers and artisans” he says.

Rhubarb Compote & Panna Cotta


Panna Cotta Ingredients:
  • 2 cups (500ml) Ontario whipping cream
  • 2 cups (500ml) Ontario milk
  • ¼ cup (50g) sugar
  • 5 sheets gelatin
Rhubarb Compote Ingredients:
  • 3 cups (500g) chopped Ontario rhubarb
  • ½ cup (100 g) sugar
  • 50 ml water
  • 50 ml verjus Verjus is juice made from unpressed grapes (green, red or wild) or other sour fruit. You can find it in Ontario’s grape-growing regions or make your own!


Panna Cotta Instructions:
  1. Combine milk and sugar in a medium saucepan, over medium heat.
  2. Soften gelatin sheets in room temperature water (about 1 cup of water per sheet for 5-10 minutes). When soft, wring to remove excess water and add to warm milk mixture.
  3. Whisk cream into milk mixture.
  4. Once blended and smooth, carefully transfer to small ramekins. Fill ramekins with about 2oz milk liquid.
  5. Chill in refrigerator overnight or until firm.
Rhubarb Compote Instructions:
  1. Combine all ingredients in a non-reactive (ideally stainless steel) medium-size pot, over medium heat. Bring to simmer.
  2. Cook until rhubarb has broken down and the compote has thickened slightly, 15- 30 minutes, depending on the age of the rhubarb.
  3. Chill for approximately 15 – 20 minutes
  4. Top panna cottas with some compote and enjoy!


Happy Cooking!