Rhubarb Ripple Semi-Freddo Recipe

rhubarb ripple

Recipe for Rhubarb Ripple semi-freddo submitted by Lettice.

Originating from an old 1970’s Italian cook book.

A frozen dessert made with rhubarb and double or whipped cream.

Ingredients for Rhubarb Ripple semi-freddo:

1 loaf tin, lined with either cling film or baking parchment

  • 4-5 stalks of rhubarb
  • 100g caster sugar
  • 3 tbsp ginger cordial (it’s expensive, no-one likes it to drink and so wasteful), so an alternative is just 3 tbsp of water and a few pinches of ground ginger
  • 100g icing sugar
  • 4 eggs
  • 300ml double cream or whipped cream
  • 100g broken meringue

Method for Rhubarb Ripple semi-freddo:

  1. Cook about 5-6 sticks of chopped rhubarb with caster sugar, the ginger cordial or its alternative.
  2. Whisk the egg whites in a bowl.
  3. In another bowl, whisk the icing sugar and egg yolk until they thicken.
  4. In another bowl add the whipped cream. Fold in the egg yolk mix and then fold in the egg whites and half of the meringue.
  5. Put a third of the mixture in the loaf tin and freeze for 30 minutes. Best to keep the other 2/3 of cream cold in the fridge at that time.
  6. Take tin out of freezer, it should be set, then pour in half of the rhubarb mix and another 1/3 of the cream mix on top and back in the freezer for another 30 minutes.
  7. Out of the freezer, add the remaining rhubarb and the the cream and put back in freezer for a few hours.
  8. Out of freezer and serve, its traditional at this time to add the remaining meringue pieces and any decoration you wish.

We drizzle a little honey or golden syrup on the top.

Posted in Fruit, Vegetarian Recipes, Desserts & Puddings, All Recipes, Rhubarb

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