3 July 2018

Rhubarb & Pistachio Semifreddo

Sam Taylor

Rhubarb and Pistachio Semifreddo | Granola | Rhubarb and Ginger Gel | Vanilla Ice Cream | Bulls Blood | Violas

The Village Maid recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


Rhubarb & Pistachio Semifreddo:

Put the rhubarb and 200g of sugar in a pan, cover and reduce by 1/2 and blend into a smooth purée.

Make the sabayon with yolks, honey and remaining sugar till increased in volume and thickened.

Mix rhubarb purée and sabayon and leave to cool

Toast the pistachios and fold into rhubarb mix

1/2 whip the cream and fold in the rhubarb mix, pour into a lined loaf tin and freeze for minimum 2 hours.



Warm the oil, syrup, honey, and vanilla and pour over the oats. Mix till completely coated.

Pour into a baking tray, add nuts and bake at 150c for 20 mins. Keep stirring till crisp,

Add dried fruit and bake for 10 mins then leave to cool.


Rhubarb and Ginger Gel:

Put all of the ingredients into a pan, bring to simmer till the rhubarb is cooked,

Put into a tub in the fridge and leave to cool.

Once set, purée in liquidiser and put into piping bag.


  • Rhubarb & Pistachio Semifreddo
  • Rhubarb (500g)
  • Caster Sugar (220g)
  • Egg Yolks (2)
  • Honey (30g)
  • Double Cream (250g)
  • Pistachio (100g)
  • Granola
  • Vegetable Oil (2 tbsp)
  • Golden Syrup (125g)
  • Honey (25g)
  • Vanilla Paste (1/2 tsp)
  • Oats (300g)
  • Mixed Nuts (Handful)
  • Dried Fruits (Handful)
  • Rhubarb & Ginger Oil
  • Rhubarb (250g)
  • Sugar (100g)
  • Stem Ginger Syrup (40g)
  • Agar (3g)