Comments on: Rhubarb and caramelized almond semifreddo

By: Julia

Julia — Mon, 07 Jun 2010 19:33:51 +0000

hi, in relation to the first/second comments – better rhubarb is actually LESS pink. Very pink rhubarb is forced rhubarb, meaning it is grown unnaturally by people so it can be sold when natural rhubarb is not in season. Natural rhubarb is a lot less pink, but is preferable – however you can only get it in season, so if it’s not the rhubarb season and you want rhubarb, you don’t really have any choice!

By: Sheridan

Sheridan — Sat, 11 Apr 2009 02:05:59 +0000

Excellent! I made my dinner guests try to guess the secret ingredient. The lovely pink color threw them off… my husband finally guessed correctly. I am delighted to have a new recipe for rhubarb; it’s one of my favorites. To answer the first posters’ question: field grown rhubarb will never turn pink, only the greenhouse variety will produce that fabulous pink hue. Thanks again.

By: Angela

Angela — Fri, 16 Feb 2007 09:20:54 +0000

Wow! This is absolutely beautiful, Dagmar! I’d forgotten that rhubarb is in season, so I may well give this a try soon….

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By: Voidan

Voidan — Mon, 15 Jan 2007 23:41:48 +0000

Dagmara: You know – old habits die hard, so drożdżowe still rules ^_- But you got me here – I love experiments in a kitchen, there for you can be sure I’ll try it as soon as I get some rabarbar :}

By: Dagmar

Dagmar — Sat, 13 Jan 2007 17:10:15 +0000

Burcu: Thanks!

Shaun: Thank you so much for your compliments. I found the combination in the Swedish cookbok “Två systrars söta” (which I meantioned in my post). When I read the recipe I got very curious and after tasting it I can just say that it is a fantastic combination. A friend has done a semifreddo with rhubarb and caramelized hazelnuts which sounds great as well!

Voidan: This semifreddo is perfect to try if you want a new rhubarb recipe! :-)

By: Voidan

Voidan — Sat, 13 Jan 2007 00:31:53 +0000

I love rhubarb, but so far I tryied fresh, in compote & in yeast cake (the last one is my speciality in every variation :P )

I guess it’s time to try somethng new :)

By: Shaun

Shaun — Fri, 12 Jan 2007 23:46:17 +0000

Hi Dagmar – Your rhubarb and caramelized almond semifreddo is absoltuely beautiful. What possessed you to make this combination? I would never have thought of it, though I am now convinced it is a wonderful pairing. You make the semifreddo process sound easy, so I may try to replicate this very recipe in the near future, for it is one of the best desserts I\’ve seen on a foodie blog in a while.