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    Rhubarb and Orange Semi-freddo on Fruity Toast

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    Rhubarb and Orange Semi-freddo on Fruity Toast

    A sharp, creamy yogurt parfait served half-frozen, as the Italians like it. Delicious spooned onto cinnamon-dusted fruit toast.

    • Preparation time: 15 minutes, plus 10 minutes cooling time, 4-5 hours freezing and 30 minutes to soften
    • Cooking time: 25 minutes
    • Total time: 6 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 4


    • 1 organic orange
    • 500g rhubarb
    • 4 tbsp caster sugar
    • 2 x 200g pots Total Greek Strained Yogurt
    • 150g Waitrose Luxury Jaffa Orange Curd
    • 2 slices Waitrose Richly Fruited Bread
    • 1 tsp ground cinnamon
    • Icing sugar, to dust


    1. Remove the orange rind using a sharp knife and cut into fine strips. Wrap well in foil and chill in the fridge. Squeeze the orange and set the juice aside.
    2. Setting aside 1 rhubarb stalk, thickly slice the remaining rhubarb into 4-5cm chunks, then place in a pan with the orange juice and sugar. Cover and cook gently for about 5 minutes until the fruit is tender, but still holds its shape.
    3. Remove the rhubarb with a slotted spoon and set aside to cool for 10 minutes. Reserve the juices. Purée the cooked rhubarb in a food processor until smooth, add the yogurt and orange curd and blend briefly. Transfer the mixture to a suitable freezer container and freeze for 4-5 hours until firm.
    4. Half an hour before serving, preheat the oven to 180ºC, gas mark 4, and transfer the semi-freddo to the fridge to soften.
    5. Meanwhile, add the orange strips to the reserved pan juices and simmer until the juice is syrupy. Remove the strips with a slotted spoon and reserve. Thinly slice the reserved rhubarb and add to the pan. Cook gently for 2-3 minutes until soft.
    6. To prepare the toast, cut the fruited bread slices in half diagonally and toast in the oven for 8-10 minutes, until golden and crisp. Sprinkle with a little cinnamon and icing sugar.
    7. To serve, place a scoop of the semi-freddo on the toast, pour the sauce over and decorate with the orange strips.

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