Rhubarb ripple semi-freddo

Rhubarb ripple semi-freddo

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(4 ratings)

Prep: 20 mins Cook: 15 mins plus about 3 hrs freezing

More effort

Serves 8 - 10
Make the most of seasonal rhubarb in this attractive make-ahead dinner party dessert with ginger cordial, double cream and meringue

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving (10)

  • kcal286
  • fat18g
  • saturates11g
  • carbs26g
  • sugars26g
  • fibre0g
  • protein3g
  • salt0.1g


  • 200g rhubarb, chopped



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 100g caster sugar
  • 3 tbsp ginger cordial (we used Belvoir)
  • 4 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g icing sugar
  • 300ml pot double cream
  • 50g ready-made meringues, broken into pieces
  • 25g crystallised ginger, to serve


  1. Line a 900g loaf tin with baking parchment. Put the chopped rhubarb in a medium-sized saucepan with the caster sugar, ginger cordial and 2 tbsp water. Heat gently until the sugar has dissolved, then simmer for 10-15 mins or until the rhubarb is soft but still holds its shape. Pour into a heatproof jug and leave to cool.

  2. In a large bowl, whisk the egg whites with an electric hand whisk until stiff, then set aside. In another bowl, whisk the yolks with the icing sugar until they’re pale and starting to thicken. Finally, in a third bowl, whip the double cream until thick. Fold the yolk mixture into the whipped cream until well combined, then fold in the egg whites and half of the broken meringues.

  3. Gently spoon a third of the cream mixture into the prepared tin and freeze for 20-30 mins or until just set (keeping the rest of the cream mixture in the fridge). Once it has set, take the tin out of the freezer and pour in half of the cooked rhubarb. Reserve a little of the cooked rhubarb for decorating later, if you like. Top with another third of the cream mixture and return to the freezer for another 30 mins. Once this layer has set, add the remaining rhubarb, followed by a final layer of cream. Cover with cling film and put it back in the freezer for 2 hrs to firm up.

  4. To serve, turn it out onto a serving plate and peel away the parchment. Decorate with any reserved rhubarb, the remaining meringue pieces and the crystallised ginger. Slice and serve immediately.

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Comments, questions and tips

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28th May, 2016
Really lovely. Be aware it's almost entirely raw egg... that may put some people off. I followed previous advice and left the meringue in large lumps. I froze for approx 1 hour between each layer. I had a jar of stem ginger so I used the syrup from that instead of cordial. I also finely grated about 3 large lumps of the stem ginger and mixed it into the cream to give more flavour. I didn't faff about with all the pretty toppings but you could if you wanted. Really easy to make (as long as you have plenty of bowls) though you need a good stretch of time to freeze between the layers. Very yummy, kids love it too.
6th May, 2015
Easy to make just a bit time consuming. It took longer than the 20-30 minutes to freeze each layer. Don't be tempted to put the rhubarb layer on until the cream layer is reasonably firm as it will sink in. Also I just layered up the meringue pieces as stirring them in too much causes them to melt. The rhubarb is also very icy when frozen, not a recipe for those with sensitive teeth! Lovely recipe though apart from the icy solid rhubarb chunks.
25th Apr, 2015
Didn't have the occasion to make the whole thing so halved the recipe and made four individual ones - pretty!
24th Apr, 2015
This was easy, if a little long winded to make. The family all enjoyed it, although next time I would leave the meringue pieces larger as they tend to dissolve a little in the process. I also found it a little too sweet, so would use slightly less sugar too. Overall it produces a lovely smooth ice cream type dessert without using an ice cream maker and I will try it later in the year with fresh raspberries.
29th Apr, 2015
We don't like the flavour of ginger, what could I use instead of ginger cordial?
goodfoodteam's picture
12th May, 2015
Hi adelafood, thanks for your question. We haven't tested this recipe using alternative flavourings so cannot guarantee perfect results, however, you could try it with elderflower cordial or with an orange liqueur and we can see no reason why these wouldn't be delicious. Let us know how you get on. 
11th May, 2015
Just leave it out adelafood, the rhubarb will cook perfectly well without any added liquid - just cook it gently with the sugar, maybe add a couple of teaspoons of water if needed.
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