Since going vegan a bit over a year ago I gradually started becoming very conscious of obviously not only animal ingredients in food but also sugar. I was always a sugar junky and because of that I was making sure that my children get very little sugar (it is hard with all the rubbish marketed especially for children and loaded with sugar).
I do give them refined sugar free and vegan treats often and although I sometimes make sugary treats I don’t like giving it to them.
For this reason I first wasn’t a fan of this rhubarb semifredo and even when I eat it now I do taste all the sugar that is in it and I am not happy. Maybe I should relax a bit and maybe I should just enjoy it and let my kiddies enjoy it without obsessing too much about the sugar content.
Anyway if you are not opposed to refined sugar and if you love rhubarb, like I do and I know a lot more people who hate it, the you will love this refreshing tangy and spicy dessert.
Rhubarb Raspberry Semifredo
Line a 450g loaf tin with parchment paper. Put the chopped rhubarb in saucepan with the caster sugar some of the chopped candied ginger and 2 tbsp water. Heat gently until the sugar has dissolved, then simmer for 5-10 mins or until the rhubarb is soft but still firm. Leave to cool
In a large bowl, whisk the aquafaba wth an electric hand whisk until stiff, then set aside. In another bowl, whisk the coconut milk until fluffy. Fold the aquafaba gently into the coconut cream until well combined.
Spoon a third of the cream into the tin and freeze for 20-30 mins or until just set (refrigerate the rest). Take the tin out of the freezer and pour in half of the rhubarb and raspberries on top of the cream. Reserve a little of the cooked rhubarb for decorating later, if you like. Top with another third of the cream freeze for another 30 mins. Once this layer has set, add the remaining rhubarb, raspberries followed by a last layer of cream. Cover with cling film and put it back in the freezer for 2 hours
Decorate with raspberries rhubarb and candied ginger