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    Warm Rhubarb Compote with Vanilla Semifreddo

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    Warm Rhubarb Compote with Vanilla Semifreddo

    Even those indifferent to Rhubarb will be won round by this compote

    • Preparation time: 45 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    • 568ml double cream
    • Semifreddo
    • vegetable oil for greasing
    • 1 vanilla pod, split lengthwise
    • 60g caster sugar
    • 5 eggs, separated
    • compote
    • 800g pink rhubarb, chopped into 2cm chunks
    • 250ml orange juice
    • 1 tsp finely grated fresh root ginger
    • 3 tbsp caster sugar


    1. Lightly oil a 30cm x 14cm x 6cm loaf tin and line with clingfilm. Scrape out the seeds from the vanilla pod and whisk them with the sugar and egg yolks until thick and creamy. In another bowl, whisk the cream until it forms soft peaks and, in a third, whisk the egg whites until they are stiff. Fold everything together and pour into the loaf tin. Freeze for at least 4 hours.
    2. Put all the compote ingredients in a pan, cover with a lid and leave to soften over a low heat for 10–15 minutes. Serve warm with the sliced semifreddo and biscuits.

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