Bistro LeRoux’s Rhubarb Panna Cotta Recipe

Chic eatery Bistro LeRoux serves elevated Pan-European plates, cocktails and wine.

Rhubarb Panna Cotta | Bistro LeRoux | The Dish | Denver Life Magazine
Photo by Jason Sinn.

“At LeRoux, we’ve celebrated the tartness and created a savory dish. The rhubarb pairs well with the creamy goat cheese and the pistachios add a great crunch.”—Chef Lon Symensma, Bistro LeRoux

Rhubarb Panna Cotta

Yields: 4-5


3½ oz. strawberry
7½ oz. rhubarb
4 Tbsp. sugar
¼ c. water
1 fresh bay leaf
1 Tbsp. rhubarb liqueur
2 gelatin sheets
1 oz. heavy cream


Combine the first six ingredients in a pot with a lid. Cook on medium heat until strawberries and rhubarbs are soft for approximately ten minutes. Soak the gelatin in ice-cold water for five minutes. Squeeze out all the excess water from the gelatin and stir into the pan. Continue mixing until completely dissolved. Add the cream to the cooked rhubarb mixture. Using the vita prep blender, purée the mixture until smooth. Leave the mixture to cool slightly then pour into molds or small pudding tins. Cover the tops with cling film and chill for at least four hours.

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Pistachio Tuile


5 Tbsp. pistachio (crushed into powder)
5 Tbsp. butter (room temp)
1 Tbsp. orange juice
3½ Tbsp. glucose
9½ Tbsp. flour
5½ Tbsp. powered sugar
1 orange zest


Preheat the oven to 350°. In a saucepan, melt the butter. Add the orange juice and glucose and gently warm the ingredients. Add the flour to the orange mixture along with the powdered sugar and pistachio powder. Using a palette knife, spread the mixture thinly onto a non-stick baking mat and cook in the oven for 12 minutes. When the mixture has cooled, but is still pliable, use a ring mold to cut the Tuile into rounds.

Pistachio Butter Goat Cheese


1 c. pistachio butter
1 c. goat cheese
1 tsp. salt
¼ tsp. cracked pink peppercorn


Using a processor, blend all ingredients until smooth, stopping once to scrape down sides of work bowl for about 60 seconds. Soften slightly at room temperature before serving.

Pickled Rhubarb


1 c. rhubarb (¼ in. sliced)
1 c. 30g Verjus
1 sprig tarragon
1 tsp. pink peppercorns


Pack the rhubarb into a non-reactive container. Combine the verjus, tarragon and pink pepper in a small saucepan. Bring to the boil, stirring occasionally then set the mixture aside to cool for ten minutes. Pour over the rhubarb and refrigerate overnight.

*Note: To make this dish vegetarian, substitute gelatin with the following:
.3 tsp. Kelcogel F
.2 tsp. Lambda carrageenan