Rhubarb and custard semi freddo by Pippa Middleton, featured in Heartfelt book

Rhubarb and custard semifreddo

Category: Dessert | Serves: 6

Prep time: 20 minutes (+ 3-4 hours cooling) | Cooking time: 10 minutes

Ingredients

500g forced pink rhubarb, cut into 2 cm pieces

125g clear honey or agave syrup

2–4 tsp rose water

500g low-fat vanilla custard

150g Greek yoghurt (4% fat)

100g low-fat yoghurt

2 tbsp vodka, optional

  1. Place the rhubarb, honey or syrup and rose water in a small pan. Bring to the boil and simmer gently for 8–10 minutes until the rhubarb is just tender. Turn off the heat and leave to cool.
  2. In a separate bowl, beat together the custard, yoghurt and vodka (if using) until smooth, using an electric whisk for speed. Gently ripple half the cooled rhubarb mixture through and set aside the remainder for later.
  3. Pour the mixture into a 900g loaf tin lined with cling film. Cover and freeze for about 3–4 hours until solid, then turn out.
  4. Beat the mixture using a fork once or twice during freezing to break down the ice crystals as they form. 
  5. To serve, use a large sharp knife that has been dipped in hot water, and cut into thick slices. If frozen for more than 24 hours, transfer to the fridge for 20 minutes to soften before serving.
  6. Serve with the reserved rhubarb compote.

Rhubarb and custard semi freddo by Pippa Middleton, featured in Heartfelt book

Pippa says:

“I love these classic English flavours with an Italian twist.

Using low-fat custard and yoghurt gives you an equally delicious but heart-healthy alternative to standard semi freddo or ice cream.”

Nutritional information

 nutritional info