Rhubarb ripple semi-freddo - Good Food Middle East
Explore the refreshing taste of rhubarb in this semi-freddo, a delightful treat for any season. Perfect for Ramadan desserts or as a light summer delight.
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Cooking tools:
- Freezer
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Spatula
- Loaf pan
Ingredients
- 200g rhubarb, chopped
- 100g caster sugar
- 3 tbsp ginger cordial (we used Belvoir)
- 4 eggs, separated
- 100g icing sugar
- 300ml pot double cream
- 50g ready-made meringues, broken into pieces
- 25g crystallised ginger, to serve
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