Strawberry Rhubarb Semifreddo Recipes

STEWED STRAWBERRY AND RHUBARB

Steps:

• Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
• Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
• Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

STRAWBERRY-RHUBARB SEMIFREDDO

Steps:

• Preheat oven to 350°F.
• In food processor, process cookies and walnuts until finely ground. Press crumbs onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake until golden and fragrant, about 10 minutes. Transfer to rack to cool.
• In medium saucepan over moderate heat, combine sliced strawberries, rhubarb, and 1/3 cup sugar. Simmer, stirring often, until soft, about 6 minutes. Remove pan from heat and set aside.
• In large metal bowl using handheld electric mixer, beat eggs and remaining 1/2 cup sugar until foamy. Beat in hot strawberry-rhubarb mixture. Place bowl atop saucepan of barely simmering water and beat at moderately high speed until instant-read thermometer registers 140°F, about 5 minutes. Turn off heat and continue beating 3 minutes more. Remove bowl from saucepan and let custard cool, stirring occasionally, until room temperature. Cover and chill 30 minutes.
• In large bowl, combine mascarpone, 1/4 cup heavy cream, and vanilla. Using handheld electric mixer with clean beaters, beat mixture at low speed until combined. Gradually beat in remaining cream, then beat at moderately high speed until mixture just holds stiff peaks. Fold mixture into chilled custard, then pour into springform pan, smoothing top. Wrap well in plastic wrap and freeze until firm but not frozen solid, about 3 hours.
• To serve, unwrap and let stand at room temperature 20 minutes to soften slightly. Place tart on serving platter and remove sides of pan. Garnish with remaining strawberries.

RHUBARB RIPPLE SEMI-FREDDO

Steps:

• 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.
• 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.
• 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.
• 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.

VANILLA SEMIFREDDO WITH RHUBARB COMPOTE

Steps:

• Lightly oil a 9-inch round cake pan and line it with plastic wrap, tucking the wrap into the corners and smoothing it out completely with your hands. Let the excess plastic drape over the sides of the pan.
• In a stand mixer fitted with the whisk attachment, whip the cream at medium speed, until it forms stiff peaks. Transfer the whipped cream to another bowl, cover, and chill while you make the rest of the dessert. Wash and dry the mixing bowl and whisk attachment.
• Split the vanilla bean in half lengthwise. Use a paring knife to scrape the seeds and pulp into the mixing bowl. Add the egg yolks, vanilla extract, and half of the sugar, and mix at high speed with the whisk attachment about 3 minutes, until the mixture is thick and light-colored and has doubled in volume. Transfer to a large bowl and set aside. Wash and dry the mixing bowl and whisk attachment.
• Whip the egg whites at medium speed about 1 minute, until frothy. Turn the speed up to high, and slowly pour in the remaining 1/3 cup sugar. Whip on high speed about 4 minutes, until stiff peaks have formed.
• Fold the chilled whipped cream into the yolk mixture. Then gently fold in the egg whites, a third at a time. Pour the mixture into the prepared cake pan and tap the pan on the counter three times. Place a piece of plastic wrap over the surface, smoothing it with your hands (wrinkles in the plastic wrap will leave lines on the semifreddo). Fold the draping plastic wrap over the edges, and freeze for at least 4 hours.
• Take the semifreddo out of the freezer 10 minutes before serving. Spoon a little rhubarb compote onto six plates. Cut six slices from the semifreddo and place them on the plates over the compote. Spoon a little more compote over the top of each slice of the semifreddo. Pass the remaining compote at the table.
• Cut the rhubarb stalks in half lengthwise, and slice crosswise into 1/2-inch-long pieces.
• Split the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium pan. Add the vanilla pod, sugar, and 2 tablespoons water. Without stirring, bring the ingredients to a boil over medium heat. Continue cooking for about 8 minutes, swirling the pan once in a while, until you have a deep golden brown caramel. Immediately toss in half the rhubarb and all the wine. The caramel will seize up and harden slightly. Turn the heat down to medium and stir constantly with a wooden spoon, breaking up the rhubarb, until it's jammy. Stir in the rest of the rhubarb and 1/2 cup water. Cook a few minutes until the rhubarb is tender but not mushy. Remove the pan from the heat, and strain the rhubarb over a bowl. Return the liquid to the pan, and bring it to a boil over medium-high heat.
• Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices). Whisk the slurry into the liquid, and let it come back to a boil, stirring continuously. Cook over medium heat a few minutes, until the liquid is shiny and thickened. Pour the liquid back into the bowl, and stir in the rhubarb. Chill before serving.
• The semifreddo needs to be made at least 4 hours ahead (preferably the day before), so it has time to set completely.