Grilled panettone with roast ginger rhubarb and vanilla caramel sauce

Panettone, the traditional Italian sweet bread, takes on a delightful twist in this indulgent dessert recipe. Paired with tangy rhubarb and a luscious caramel sauce, this dish transforms the classic panettone into a warm, griddled treat perfect for a special occasion.

By Matt Tebbutt
From Saturday Kitchen

This panettone dessert is an indulgent treat, rich in sugars and fats from the panettone, caramel sauce, and cream. While it contains some fruit from the rhubarb, it’s best enjoyed in moderation as part of a balanced diet.

Equipment

• Roasting tray
• Deep saucepan
• Whisk
• Large griddle pan
• Mixing bowls
• Serving plates
• Kitchen scales

Ingredients

For the rhubarb:

• Stem ginger in syrup: 200g/7oz
• Rhubarb: 500g/1lb 2oz, cut into 4–5cm/1½in–2in batons

For the caramel sauce:

• Caster sugar: 250g/9oz
• Vanilla pod: 1, split and seeds scraped
• Double cream: 250ml/9fl oz
• Whipping cream: 250ml/9fl oz, whipped

For the panettone:

• Panettone: 500g, cut into 2–3cm/¾in–1¼in slices
• Icing sugar: 50g/1¾oz, plus extra for dusting
• Pecan nuts: 50g/1¾oz, toasted and chopped
• Crème fraîche: 4 tbsp, to serve

Method

Prepare the rhubarb

• Preheat the oven to 180C/160C Fan/Gas 4.
• Slice the ginger and mix with rhubarb and 2 tbsp ginger syrup.
• Roast in a tray for about 20 minutes until softened.
• Set aside and keep warm.

Make the caramel sauce

• Heat sugar and vanilla seeds in a deep saucepan until caramelised.
• Carefully add double cream and mix well.
• Pour caramel into whipped cream and whisk for 2-3 minutes off the heat.
• Set aside.

Prepare and serve the panettone

• Preheat a large griddle pan over medium heat.
• Dust panettone slices with icing sugar and griddle until golden on both sides.
• Divide griddled panettone between four plates.
• Top with rhubarb mixture and caramel sauce.
• Dust with more icing sugar and sprinkle with pecan nuts.
• Serve with a dollop of crème fraîche.

Suggested Wine Pairing

Majestic: Contesa Pecorino Abruzzo
This crisp Italian white wine offers a refreshing contrast to the rich, sweet flavours of the panettone dessert. Its bright acidity complements the tangy rhubarb, while subtle floral notes enhance the overall experience.

Tesco: Tesco Finest Dessert Semillon
A lusciously sweet dessert wine that pairs wonderfully with the caramel and fruit elements of this dish. Its honeyed notes and balanced acidity cut through the richness of the panettone and caramel sauce.

Sainsbury’s: Taste the Difference Sauternes
This classic French dessert wine offers notes of apricot and honey that complement the caramel and rhubarb flavours. Its sweetness matches the dessert’s richness while providing a luxurious finish to the meal.

What can you serve with this

1. Vanilla ice cream: A scoop of cold, creamy vanilla ice cream provides a delightful temperature contrast to the warm panettone.
2. Fresh berries: A handful of mixed berries adds a fresh, tart element that balances the sweetness of the dish.
3. Lemon sorbet: A small scoop of lemon sorbet can cleanse the palate and cut through the richness of the dessert.
4. Espresso: A shot of espresso offers a bitter counterpoint to the sweet flavours, enhancing the overall taste experience.
5. Candied ginger: A sprinkle of finely chopped candied ginger can add an extra layer of warmth and spice to complement the stem ginger in the recipe.

Nutri-score Health Check

This panettone dessert receives a Nutri-Score of D, indicating it’s a less healthy option that should be consumed in moderation. The score is based on the following factors:

• High sugar content from the panettone, caramel sauce, and icing sugar
• High fat content from the cream, panettone, and nuts
• Limited fibre content, despite the presence of rhubarb
• Moderate protein from the dairy ingredients
• Some nutritional benefits from the rhubarb and nuts

The score has been automatically calculated from the ingredients in the recipe and is only a guide. While this dessert is indulgent and delicious, it’s best enjoyed as an occasional treat as part of a balanced diet.

Recipe FAQ

• Can I use frozen rhubarb for this recipe?
  Yes, you can use frozen rhubarb. Thaw it completely and drain excess liquid before roasting.
• What can I substitute for panettone?
  Brioche or challah bread can be good alternatives, though they’ll change the flavour profile slightly.
• Is it possible to make this dessert ahead of time?
  You can prepare the rhubarb and caramel sauce in advance, but griddle the panettone just before serving for the best texture.
• Can I use a regular frying pan instead of a griddle pan?
  Yes, a regular frying pan will work, but you may not get the characteristic grill marks.
• What if I can’t find stem ginger in syrup?
  You can substitute with finely chopped crystallized ginger and a tablespoon of honey or golden syrup.
• Is there a non-alcoholic alternative to the suggested wine pairings?
  A sparkling apple or pear juice can provide a nice contrast to the rich dessert.
• Can this recipe be made gluten-free?
  You could try using gluten-free panettone or a gluten-free sweet bread, but the texture may differ from the original recipe.
• How long will leftovers keep?
  This dessert is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
• Can I use a different type of nut instead of pecans?
  Absolutely! Almonds, walnuts, or pistachios would all work well in this recipe.
• Is forced rhubarb better for this recipe?
  Forced rhubarb, available earlier in the year, tends to be more tender and less tart, making it ideal for this dessert. However, regular rhubarb works well too.