INGREDIENTS

• Rhubarb Chia Compote
• • 1½ cups fresh rhubarb, diced
• • ⅓ cup turbinado sugar
• • ¼ cup freshly squeezed lemon juice
• • ¼ cup water
• • 1 tsp pure vanilla extract
• • 1 Tbsp chia seeds (optional)
• Matcha Panna Cotta
• • 1½ cups whole milk
• • 3 tsp powdered gelatin
• • 1 Tbsp Aiya Culinary Grade Matcha
• • ⅓ cup turbinado sugar
• • 1½ cups heavy cream
• • 1 tsp pure vanilla extract
• • ⅛ tsp fine salt
• • chia seeds, to garnish
• • fresh whipped cream, to garnish

DIRECTIONS

• Rhubarb Chia Compote
• 1. Add the rhubarb, sugar, lemon juice & water to a saucepan over medium heat. Cook until the rhubarb begins to soften, about 8 minutes.
• 2. Remove from heat & gently mash rhubarb with a fork until smooth. stir in the vanilla & chia seeds. transfer to a bowl & set aside until ready to use.
• Matcha Panna Cotta
• 1. Lightly grease six 6 oz ramekins & set aside.
• 2. In a medium size sauce pan add the whole milk. Sprinkle an even layer of gelatin powder over the top. allow stand for 5 minutes, until the gelatin begins to soften.
• 3. Place sauce pan over low heat and whisk in the gelatin, Matcha powder & sugar. Continue to whisk until the sugar dissolves, about 5 minutes. Do NOT bring mixture to a boil.
• 4. Remove sauce pan from heat & whisk in the cream, vanilla & salt. Pour mixture through a fine mesh strainer & set aside until ready to use.
• 5. Add a heaping tablespoon of the rhubarb compote to each prepared ramekin.
• 6. Pour the Matcha mixture over the rhubarb compote, filling each ramekin just over half way. Place ramekins in fridge and let chill for at least 4 hours.
• 7. Just before serving top with a sprinkle of chia needs & a dollop of whipped cream.