01362 760760

Chef Taylor

23rd May 2018

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


Rhubarb & pistachio semifreddo

500g rhubarb

220g caster sugar 

2 egg yolks

30g honey

250g double cream

100g pistachio



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. 



2 tbsp vegetable oil

125g golden syrup

25g honey

1/2 tsp vanilla paste

300g oats 

Mixed nuts 

Dried fruits



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

250g rhubarb

100g sugar

40g stem ginger syrup

3g agar agar



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