1. Mix the rhubarb with the Strawberry & Rhubarb ku-li®  and place 50g in the bottom of each serving glass
    2. Empty the Panna Cotta and cinnamon into a pan and bring to the boil
    3. Pour 100g of the Panna Cotta on top of the rhubarb mix in each glass
    4. Chill for 30 minutes
    5. Chop up the flapjack into small pieces & top with 30g over each glass


  • 1 ltr UHT Panna Cotta
  • 350g tinned rhubarb (Diced)
  • 1g cinnamon
  • 150g Strawberry & Rhubarb Fruit ku-li®
  • 300g Macphie Flapjack (baked as per TI sheet and cooled)

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