Strawberry and Rhubarb Semifreddo

Strawberry and Rhubarb Semifreddo
​​​​​​​Foodstyling: Gitte Jakobsen | ©Lena Staal

Strawberry and Rhubarb Semifreddo

Ice cream, cake, dessert – a semifreddo is all of these things. Here is our seasonal strawberry and rhubarb recipe.

Ingredients (4 servings)
200 rhubarb
300 strawberries
4 tablespoon(s) honey
2 tablespoon(s) soft butter
5 egg yolks
150 sugar
500 whipping cream
100 salted pistachios

  • Preheat your oven and grill. Line a baking tray with baking paper and arrange the rhubarb and strawberries on it. Mix butter and honey and brush the fruit with it. 
  • Grill in the oven until the rhubarb is slightly caramlised and strawberries are soft. This takes around 6 minutes, turn over half way. Take roughly a quarter of the fruit und blend it with some of the free-running juice. Set the rest aside for later. 
  • In a bowl, whisk the egg yolks and sugar until the mixture is light and fluffy. Whip the cream until stiff. Gently mix the egg mixture, cream and blended rhubarb, pour into a dish and place in the freezer until frozen through, at least 2 hours, even better overnight. 
  • Remove 30 minutes before serving to allow the semifreddo to slightly defrost, so it is easier to release the semifreddo and serve it on a plate. 
  • Chop the remaining rhubarb. Garnish semifreddo with rhubarb-strawberry mixture and roughly chopped salted pistachios. Ready to serve.

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