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1
Lightly oil a 9-inch round cake pan and line it with plastic wrap, tucking the wrap into the corners and smoothing it out completely with your hands.
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2
Let the excess plastic drape over the sides of the pan.
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3
In a stand mixer fitted with the whisk attachment, whip the cream at medium speed, until it forms stiff peaks.
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4
Transfer the whipped cream to another bowl, cover, and chill while you make the rest of the dessert.
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5
Wash and dry the mixing bowl and whisk attachment.
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6
Split the vanilla bean in half lengthwise.
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7
Use a paring knife to scrape the seeds and pulp into the mixing bowl.
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8
Add the egg yolks, vanilla extract, and half of the sugar, and mix at high speed with the whisk attachment about 3 minutes, until the mixture is thick and light-colored and has doubled in volume.
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9
Transfer to a large bowl and set aside.
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10
Wash and dry the mixing bowl and whisk attachment.
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11
Whip the egg whites at medium speed about 1 minute, until frothy.
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12
Turn the speed up to high, and slowly pour in the remaining 1/3 cup sugar.
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13
Whip on high speed about 4 minutes, until stiff peaks have formed.
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14
Fold the chilled whipped cream into the yolk mixture.
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15
Then gently fold in the egg whites, a third at a time.
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16
Pour the mixture into the prepared cake pan and tap the pan on the counter three times.
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17
Place a piece of plastic wrap over the surface, smoothing it with your hands (wrinkles in the plastic wrap will leave lines on the semifreddo).
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18
Fold the draping plastic wrap over the edges, and freeze for at least 4 hours.
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19
Take the semifreddo out of the freezer 10 minutes before serving.
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20
Spoon a little rhubarb compote onto six plates.
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21
Cut six slices from the semifreddo and place them on the plates over the compote.
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22
Spoon a little more compote over the top of each slice of the semifreddo.
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23
Pass the remaining compote at the table.
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24
Cut the rhubarb stalks in half lengthwise, and slice crosswise into 1/2-inch-long pieces.
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25
Split the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium pan.
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26
Add the vanilla pod, sugar, and 2 tablespoons water.
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27
Without stirring, bring the ingredients to a boil over medium heat.
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28
Continue cooking for about 8 minutes, swirling the pan once in a while, until you have a deep golden brown caramel.
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29
Immediately toss in half the rhubarb and all the wine.
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30
The caramel will seize up and harden slightly.
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31
Turn the heat down to medium and stir constantly with a wooden spoon, breaking up the rhubarb, until its jammy.
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32
Stir in the rest of the rhubarb and 1/2 cup water.
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33
Cook a few minutes until the rhubarb is tender but not mushy.
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34
Remove the pan from the heat, and strain the rhubarb over a bowl.
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35
Return the liquid to the pan, and bring it to a boil over medium-high heat.
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36
Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a slurry and will help thicken the fruit juices).
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37
Whisk the slurry into the liquid, and let it come back to a boil, stirring continuously.
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38
Cook over medium heat a few minutes, until the liquid is shiny and thickened.
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39
Pour the liquid back into the bowl, and stir in the rhubarb.
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40
Chill before serving.
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41
The semifreddo needs to be made at least 4 hours ahead (preferably the day before), so it has time to set completely.
