Recipe Tip: Strawberry and Rhubarb Semifreddo

Recipe Tip: Strawberry and Rhubarb Semifreddo

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Ice cream, cake, dessert – a semifreddo is all of these things. Here is our seasonal strawberry and rhubarb recipe.



    1. Step 1

      Preheat your oven and grill. Line a baking tray with baking paper and arrange the rhubarb and strawberries on it. Mix butter and honey and brush the fruit with it.
    2. Step 2

      Grill in the oven until the rhubarb is slightly caramlised and strawberries are soft. This takes around 6 minutes, turn over half way. Take roughly a quarter of the fruit und blend it with some of the free-running juice. Set the rest aside for later.
    3. Step 3

      In a bowl, whisk the egg yolks and sugar until the mixture is light and fluffy. Whip the cream until stiff. Gently mix the egg mixture, cream and blended rhubarb, pour into a dish and place in the freezer until frozen through, at least 2 hours, even better overnight.
    4. Step 4

      Remove 30 minutes before serving to allow the semifreddo to slightly defrost, so it is easier to release the semifreddo and serve it on a plate.
    5. Step 5

      Chop the remaining rhubarb. Garnish semifreddo with rhubarb-strawberry mixture and roughly chopped salted pistachios. Ready to serve.