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    Rhubarb Crumble Semi-freddo

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    Rhubarb Crumble Semi-freddo

    • Vegetarian
    • Nut Free
    • Preparation time: 20 minutes plus freezing
    • Cooking time: 5 minutes

    Serves: 6


    • 400 g greek yogurt
    • 400 g rhubarb
    • 125 g caster sugar
    • 75 g plain flour
    • 25 g butter
    • 1 vanilla pod
    • 250 g mascarpone


    1. Trim the rhubarb and chop it into 5cm lengths. Place in a pan with 50g of the sugar. Cook gently for 5 minutes, covered, until tender. Remove from the heat and set aside to cool.
    2. To make the crumble mix, tip the flour into a bowl and rub in the butter to form breadcrumbs. Stir in the remaining sugar. Heat a non-stick frying pan over a medium heat and tip in the crumble mixture. Cook, stirring often, for 3-4 minutes, until golden. Tip on to a plate and set aside to cool.
    3. Line a 900g deep loaf tin with clingfilm. Halve the vanilla pod lengthways and scrape out the seeds, using a sharp knife. Beat the mascarpone and yogurt in a large bowl. Stir in the vanilla seeds and gently fold through the rhubarb. Reserve a few tablespoons of the crumble mixture then fold in the rest. Spoon into the loaf tin and freeze for 4-5 hours, until just set.
    4. Remove from the freezer 20 minutes before serving. Turn out of the tin, garnish with the reserved crumble mixture then slice and serve.

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    Cook's tips

    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.


    Average user rating

    4 stars