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Rhubarb Crumble Semi-freddo
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To transport the semi-freddo, pack into a freezer bag with a freezer block. Put it in the host’s freezer, remembering to remove it 20 minutes before serving to allow it to soften.
To make a rhubarb syrup to serve with the semi-freddo, add 200ml water when cooking the rhubarb in step 1. Drain and reserve the liquid, then sweeten to taste.
Typical values per serving:
This recipe was first published in January 2009.