Strawberry-Rhubarb Semifreddo Recipe | Epicurious

Name: Strawberry-Rhubarb Semifreddo Recipe | Epicurious
Ingredients: 2 (5 1/3-ounce) boxes all-butter shortbread cookies, broken into pieces; 1/2 cup walnut halves; 1 pint strawberries, enough hulled and thinly sliced to make 3/4 cup, and remainder reserved for garnish; 1/2 pound fresh rhubarb stalks, peeled and sliced crosswise into 1/2-inch chunks; 1/3 cup plus 1/2 cup sugar; 2 large eggs; 1/2 cup mascarpone cheese; 1 1/2 cups heavy cream; 1 teaspoon pure vanilla extract

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A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.

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Ingredients

2 (5 1/3-ounce) boxes all-butter shortbread cookies, broken into pieces
1/2 cup walnut halves
1 pint strawberries, enough hulled and thinly sliced to make 3/4 cup, and remainder reserved for garnish
1/2 pound fresh rhubarb stalks, peeled and sliced crosswise into 1/2-inch chunks
1/3 cup plus 1/2 cup sugar
2 large eggs
1/2 cup mascarpone cheese
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract