Yossy Arefi's Rhubarb Semifreddo

30 mins activeServes 8-10$1.30/serving
As rhubarb's biggest fans, we couldn’t think of a better way to welcome it into our marketplace than featuring it in this recipe from Yossy Arefi's (of the blog Apt 2B Baking Co.) beautiful new book. "Sweeter Off the Vine" is an ode to the luscious glory of seasonal fruit, and we fell hard for this gorgeous Rhubarb Semifreddo. As Yossy explains, “semifreddo is an Italian style frozen dessert, served in thick slices rather than scoops and with the texture of frozen mousse. This version, packed with roasted rhubarb, is creamy, light and tart.” A creamy, rhubarb-y, frozen dessert that doesn’t require an ice cream maker? Where do we sign?


12 oz (340g) Rhubarb stalks, leaves removed

1 cup (200g) sugar

¼ tsp Salt

4 large Eggs

1½ (355ml) cups Heavy Cream

½ cup (60g) chopped Pistachios, to serve (optional—we used hazelnuts!)

Lightly sweetened whipped cream, to serve (optional)

Step 1

Position a rack in the center of the oven and preheat to 375°F. Line a 9 by 5 by 3-inch loaf pan with plastic wrap, making sure there are at least 3 inches of overhang on each side.

Step 2

To roast the rhubarb: slice the rhubarb stalks into 2-inch pieces and put them in a baking dish large enough to hold them in a single layer. Sprinkle ¾ cup of the sugar and the salt over the top and toss gently to combine. Bake for about 15 minutes, or until the rhubarb is soft and juicy. Let the rhubarb cool slightly, then transfer to a food processor or blender and blend until smooth. You should have about 2 cups of rhubarb puree. Refrigerate while you prepare the rest of the ingredients.

Step 3

Whip the eggs with an electric mixer on high speed with the remaining ¼ cup sugar until the eggs are light in color and have nearly tripled in volume, about 7 minutes. In a separate bowl, with clean beaters, whip the cream to soft peaks.

Step 4

Whisk the chilled rhubarb puree into the eggs until well combined. Don’t worry if the eggs lose some volume. Fold in the whipped cream, then spread the mixture in the prepared pan, and smooth the surface. Fold the plastic wrap over the top to cover, pressing it against the surface to seal. Freeze until completely firm, at least 6 hours or overnight.

Step 5

To serve: unwrap the plastic from the top of the pan, invert the semifreddo onto a platter, and remove the remaining plastic. Serve thick slices of semifreddo with a bit of whipped cream and chopped pistachios or a spoonful of Spiced Rhubarb Compote. Extra semifreddo can be stored in the freezer, wrapped tightly in plastic wrap, for up to five days.


Reprinted with permission from Sweeter Off the Vine, by Yossy Arefi, copyright 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Pick up a copy at: http://www.penguinrandomhouse.com/books/249563/sweeter-off-the-vine-by-yossy-arefi/9781607748588/.