Comments on: Forced rhubarb, mascarpone and ginger semifreddo

By: Heather Wilkinson

Heather Wilkinson — Tue, 24 Jan 2012 13:32:58 +0000

In reply to Domestic Executive. I'd so love to grow my own, you'll have to let me know how you get on with that as I've seen kits for sale here and thought about getting one. The forced rhubarb tastes much better than the summer stuff (well, I thought so, anyway).

By: Heather Wilkinson

Heather Wilkinson — Tue, 24 Jan 2012 13:29:12 +0000

In reply to Andrew. Here's hoping!

By: Heather Wilkinson

Heather Wilkinson — Tue, 24 Jan 2012 13:28:51 +0000

In reply to ediblethings. Yes, it really was so simple to make, it just required me to use lots of bowl ;). I don't have an ice-cream maker and when I've tried to make it by hand it's never smooth enough so semifreddo is a great alternative. And you literally just shove it in the freezer till you need it. I can see myself making me of these when the weather warms up in the UK.

By: Domestic Executive

Domestic Executive — Mon, 23 Jan 2012 19:08:47 +0000

Just love Rhubarb and ginger. Have finished the last in my freezer which is just as well as my own grew flowers this year and it’s been a pitiful crop. Am aiming to force some rhubarb for next year though as all that I read about rhubarb reckons this is the best sort of all.

By: Andrew

Andrew — Mon, 23 Jan 2012 13:02:34 +0000

blimey rhubarb available already… spring will soon be here!

By: ediblethings

ediblethings — Mon, 23 Jan 2012 09:59:31 +0000

Aren't rhubarb and gingr the perfect combination?

Thanks for this method for semifredo. It looks a lot less complicated than my handmade icecream, I am going to have a go the next time I fancy a cold dessert.