Name: Rhubarb ripple semi-freddo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Cuisine: Italian
Ingredients: 200g rhubarb chopped; 100g caster sugar; 3 tbsp ginger cordial (we used Belvoir); 4 eggs separated; 100g icing sugar; 300ml pot double cream; 50g ready-made meringues broken into pieces; 25g crystallised ginger to serve

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Rhubarb ripple semi-freddo

Rhubarb ripple semi-freddo

Miriam Nice

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Serves 8 - 10

More effort

Prep: 20 mins

Cook: 15 mins

plus about 3 hrs freezing

A star rating of 4.5 out of 5.9 ratingsRate

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Make the most of seasonal rhubarb in this attractive make-ahead dinner party dessert with ginger cordial, double cream and meringue

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

200g rhubarb

chopped
100g caster sugar
3 tbsp ginger cordial

(we used Belvoir)
4 eggs

separated
100g icing sugar
300ml pot double cream
50g ready-made meringues

broken into pieces
25g crystallised ginger

to serve

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Nutrition: per serving (10)

kcal286
fat18g
saturates11g
carbs26g
sugars26g
fibre0g
protein3g
salt0.1g

Method

step 1

Line a 900g loaf tin with baking parchment. Put the chopped rhubarb in a medium-sized saucepan with the caster sugar, ginger cordial and 2 tbsp water. Heat gently until the sugar has dissolved, then simmer for 10-15 mins or until the rhubarb is soft but still holds its shape. Pour into a heatproof jug and leave to cool.
step 2

In a large bowl, whisk the egg whites with an electric hand whisk until stiff, then set aside. In another bowl, whisk the yolks with the icing sugar until they’re pale and starting to thicken. Finally, in a third bowl, whip the double cream until thick. Fold the yolk mixture into the whipped cream until well combined, then fold in the egg whites and half of the broken meringues.
step 3

Gently spoon a third of the cream mixture into the prepared tin and freeze for 20-30 mins or until just set (keeping the rest of the cream mixture in the fridge). Once it has set, take the tin out of the freezer and pour in half of the cooked rhubarb. Reserve a little of the cooked rhubarb for decorating later, if you like. Top with another third of the cream mixture and return to the freezer for another 30 mins. Once this layer has set, add the remaining rhubarb, followed by a final layer of cream. Cover with cling film and put it back in the freezer for 2 hrs to firm up.
step 4

To serve, turn it out onto a serving plate and peel away the parchment. Decorate with any reserved rhubarb, the remaining meringue pieces and the crystallised ginger. Slice and serve immediately.

RECIPE TIPS

GET AHEAD

You can make this semi-freddo a couple of days ahead and keep it in the freezer for up to a week. It will freeze solid, so take it out of the freezer 20-30 minutes before you want to serve it.

Recipe from Good Food magazine, April 2015

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A star rating of 4.5 out of 5.9 ratings

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