I can't believe that I'm thinking about ice cream when it is so chilly outside, but the flavor combination that Dagmar, from A Cat in the Kitchen, used in her Rhubarb and Caramelized Almond Semifreddo is very hard to resist. A semifreddo is an Italian term that literally means "partially frozen" and is often similar to a frozen custard or ice cream, although cakes and some fruit desserts can also fall under the term. Their distinguishing feature is that that are lighter than other frozen desserts. Unlike ice cream, whipped cream and/or egg whites are folded in before freezing and the dessert a mousse-like texture, but no churning is involved. They are often molded and sliced for serving.
This dessert has crunchy caramelized almonds and sweet, tender rhubarb in a vanilla base. One of my favorite things about this photo is the pink syrup. If you have ever cooked rhubarb, you will probably recall that it looses a bit of its pinkness during cooking or baking. You need to be extremely selective in the stalks you choose if you are going for color, since the greenish stalks will still have a good flavor, but will simply dull to a pale gold when heated.
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