Rhubarb semifreddo

“This beautiful and fragrant dessert is made with only a cheap handblender and NO ice cream machine. ”

Prep time - 40 minutes (plus 4 hours freeze time)

Cook time - 0 minutes

Difficulty - Difficult

Serves/makes - 8 small slices

1 cup of cashews, soaked in warm water for 30 minutes

2 apples, peeled and stewed

1 bunch rhubarb stewed

Coconut sugar, to taste

Chopped hazelnuts

Chopped almonds

White poppy seeds (optional)

A squeeze of rice or date syrup

A dash of cinnamon

A few rose petals

Blend the apple with the cashews till smooth
Blend the rhubarb with the coconut sugar
Mix the nuts, seeds (if using), syrup, cinnamon and rose petals
In a loaf tin (you can use a loaf liner if you want to) put the nut mixture on the bottom
Add a layer of the apple cream, then the rhubarb, keep repeating until you have none left
Freeze for around 4 hours till set, bring out of the freezer for 5 minutes then cut and serve