With the arrival of Spring, comes the arrival of rhubarb, in abundance. If you have rhubarb growing in your garden, Chef shares another delicious rhubarb recipe with us.

Rhubarb Semifreddo

Recipe for 8 

Preparation: 45 minutes 

Freezing Time : 4 hours

Ingredients

  • 350gr rhubarb, diced
  • 150gr raspberry
  • 125gr eggs white, at room temperature
  • 330ml whipping cream, semi-whipped
  • 1 gelatine leaf, soaked in iced cold water
  • 280gr granulated sugar
  • ½ lemon juice
  • 50ml water

Preparation method

- In a small pot, simmer rhubarb and raspberry along with 30gr of sugar, reducing the fuit compote by 1/3, blend into a thick purée using a liqudizer or smoothie blender. Let the purée cool till room temperature.

- Soak the gelatine leaves in cold water for 5 minutes to soften.

- For the italian meringue, put 250gr of sugar and 50ml of water into a small saucepan over a medium heat with a thermometer resting in the liquid. Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam

- Heat the sugar until it reaches 121°C, mix the soaked gelatine leaf, then slowly pour into the egg whites whilst still whisking, turn the whisk up to full speed and whisk until cooled to room temperature.

- Line a 225g loaf tin with 3 or 4 layers of cling film in both directions to ensure a watertight seal.

- Fold the rhubarb purée into the meringue, followed by the semi-whipped cream. Place in the lined terrine tin, cover with more cling film and freeze for 4 hours.

- On a clean chopping board, turn the tin upside down, take the cling film off and using a sharp warmed knife, slice your semifreddo in 2cm sliced.

- Plate your semifreddo serving it with pictachio gelato, garden berries and fresh garden mint.

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