Strawberry-Rhubarb Semifreddo


  • Prep Time35 mins
  • Total Time6 hrs 15 mins
  • Makes10 Servings
Strawberry-Rhubarb Semifreddo

(Photo: Erik Putz)

Chatelaine Triple Tested

Delight your taste buds with a recipe that make spring’s first fruit the star of the show. That’s right, rhubarb’s sweet-tart kick extends way beyond pie!


  • 3 1/2 cups chopped fresh rhubarb, about 350 g

  • 3/4 cups chopped fresh strawberries

  • 1 cup granulated sugar, divided

  • 3 tbsp limoncello

  • 4 egg yolks

  • 1/3 cup milk

  • 1 tsp vanilla

  • 2 cups 35% cream


  • LINE the bottom and sides of a 9 × 5-in. loaf pan with 2 large overlapping pieces of plastic wrap, leaving some wrap hanging over sides of pan. Keep prepared pan in freezer until ready to use.

  • COMBINE rhubarb with strawberries, 1/2 cup sugar and limoncello in a medium saucepan and set over medium-high. Stir until sugar melts and mixture starts to simmer, about 5 min. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until thick and saucy, about 10 min. Pour into a wide shallow dish. Chill in freezer until cold, about 1 hour.

  • FILL a medium saucepan with 1 in. of water. Bring to a simmer over medium, then reduce to medium-low. Whisk egg yolks with milk and vanilla in a large heatproof bowl. Place bowl over simmering water, covering saucepan completely. Whisk constantly, gradually adding remaining 1/2 cup sugar, until blended. Continue whisking vigorously until custard turns pale yellow and is thick enough to coat a spoon, 4 to 5 min. Remove from heat and cover surface with plastic wrap to prevent a skin from forming. Refrigerate until chilled, about 1 hour.

  • BEAT cream in a large bowl, using an electric mixer on medium-high, until stiff peaks form when beaters are lifted, 2 to 3 min. Stir a quarter of cream into chilled custard mixture. Gently fold in remaining cream until blended and no streaks remain. Scrape into prepared pan. Dollop rhubarb mixture overtop, reserving 1 cup for serving. Using a long skewer in a circular motion, swirl the layers together. Cover surface with plastic overhang. Freeze until firm, about 4 hours or overnight.

  • PEEL back plastic wrap from semifreddo. Invert onto a platter, then remove and discard wrap. Let stand at room temperature until semifreddo is soft enough to slice, about 5 min. Cut into slices to serve, and spoon reserved sauce overtop.

Nutrition (per serving)

Calories 288, Protein 3g, Carbohydrates 26g, Fat 19g, Fibre 1g, Sodium 26mg.
Good source of Vitamin B12.

Shopping tip: Limoncello is an Italian lemon liqueur. Find it at your local liquor store.

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