Nothing says springtime like light and refreshing desserts and this Almond Milk Panna Cotta is just that. Made with just three natural ingredients - almond milk, date syrup and agar agar - and topped with electric pink forced rhubarb, this feel-good recipe is the perfect sweet for any occasion.
Turn the heat on low and bring to the boil without the stirring, then reduce to a simmer and stir for five minutes. Pour into four glasses or moulds. Allow to cool and refrigerate for a couple of hours until it sets.
To roast the rhubarb preheat the oven to 180C (fan). Place the rhubarb on an oven tray and drizzle with a little date or maple syrup. Place in the centre of the oven and roast for 10 minutes or until the rhubarb just begins to soften. On a separate tray roast the almonds for the same amount of time.
Serve plain in the glasses or moulds with roasted rhubarb and almonds.