• 20 min + freezing time
  • 6
  • Easy
Here is our recipe for the simplest of desserts using forced or field Rhubarb Jam. Forced Rhubarb Jam provides subtle flavour and vibrant colour, whilst field Rhubarb, although not quite so pretty, will lend delightful sweet/sour balance to your Semifreddo.


  • For the Semifreddo
  • Vegetable oil
  • 200ml double cream
  • 1 large egg – white only
  • 50g icing sugar
  • 1 lemon – juice only
  • 1 jar Rhubarb & Ginger Jam
  • For the Berries in Brandy Syrup
  • 50ml water
  • 200g caster Sugar
  • 200g strawberries – chopped into quarters
  • 200g raspberries
  • 2 tbs strong brandy


For the Semifreddo

Oil a terrine mould with vegetable oil and line with cling film leaving enough to double over the top of the tin. Whip the cream into soft peaks. In a separate bowl, whisk the egg white into soft peaks. Gently add the icing sugar a teaspoon at a time, (continuing to whisk) to the egg white. Gradually add the lemon juice whisking until completely added. Add the Rhubarb & Ginger jam to the cream and fold in gently. Add the egg white to the cream/jam mixture. Put the mixture into the terrine mould making sure the top is also covered with cling film and freeze overnight. For the Berries in Brandy Syrup

Put water and caster sugar in a heavy based saucepan on a high heat. Bring to the boil and simmer for approximately 5 minutes to achieve a thick syrup. Add the fruit and brandy and bring back to the boil, remove from the heat and set aside until required.

Remove the Semifreddo from the cling film, cut into thick slices and serve with the Summer Berries in syrup.

About The Author

Award-winning Rosebud Preserves has been making its jams, marmalades, chutneys and jellies at Masham, North Yorkshire, since 1989. The company was started by Elspeth Biltoft and her founding principles, to source local produce whenever possible; to cook traditional recipes; and practice time honoured techniques, without the use of additives, preservatives or pectin; remain the same today.

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