Rhubarb Semifreddo

I saw this recipe the other day and was intrigued. I love semifreddo and combined with the fact that it’s easy to make, all the better. This one is Paleo of course, and with a twist: rhubarb is the “magic” ingredient.


Serve them with strawberry coulis and these Paleo Sesame Wafers for extra deliciousness.


Rhubarb Semifreddo
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 8-10
One 5×7 inch semifreddo.
  • 4 egg whites
  • 1/4 cup honey
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 5-6 stalks of rhubarb, clean and cut into 1 – 1 1/2 inch pieces
  • 1/4 cup honey
  • juice of 1/2 lemon
  • 1 can (400ml) coconut milk, full fat
  • For the strawberry coulis:
  • 6-8 strawberries
  • 1 tablespoon honey
  1. In a small pot, over low heat, cook the rhubarb pieces with the 1/2 cup honey and lemon juice, until the rhubarb is soft and mostly disintegrated (about 10 minutes).
  2. When the rhubarb mixture is done and slightly cool, puree with a hand mixer or blender.
  3. In the meantime, in another small pot, over low heat, cook the egg whites, 1/4 cup honey, cream of tartar and salt, until well blended and the honey is liquid (about 3 minutes). Cool.
  4. Beat the coconut milk to make fluffy and airy (if you place it in the fridge overnight, it will be easier). Set aside.
  5. When the egg white mixture is cool, beat until glossy, soft peaks form.
  6. Slowly fold in the rhubarb puree and mix well.
  7. Fold in the coconut milk.
  8. Pour into a silicon mold and freeze at least 4 hours or overnight.
  9. Remove from the mold and cut into slices for serving.
  10. Serve with strawberry coulis.
  11. You can also make semifreddo popsicles or place it into individual molds.
  12. For the strawberry coulis:
  13. Wash and cut the strawberries in halves.
  14. Place them in a small pan with the honey and simmer until they are cooked and the honey is dissolved, only a few minutes.
  15. Once they are done, puree with an immersion blender.


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