Summer’s on its way and no BBQ should be without a tasty dessert to finish! This semi-freddo recipe is really straightforward but delicious.

100g fresh strawberries

100g rhubarb diced

100g caster sugar

50ml elderflower cordial

50ml champagne/prosecco

85g golden caster sugar

284ml carton double cream

2 tbsp vodka

400ml crème fraiche

· Remove the strawberry tops and cut into halves or quarters depending on the size. Do the same with the rhubarb and then place both in a medium pan

· Add the elderflower cordial and the caster sugar into the pan and cook down on a medium heat

· When the strawberries and rhubarb have softened remove from the heat, add the champagne and then allow to cool

· Lightly whip the cream, adding the golden caster sugar when you start to see ribbon shapes in the cream.

· Fold in the crème fraiche and then add the cooled strawberry and rhubarb compote

· Add in the vodka to the mix and freeze in a loaf tin which you should line with a double layer of cling film

· Allow to freeze for at least 8 hours and then slice and serve

If you want to make an alcohol free version then just remove the champagne and vodka. The semi-freddo will be a little harder but just remove it from the freezer and place in the fridge for an hour before serving, or alternatively add a fruit flavoured syrup or cordial of your choice.

You can use all different fruits and alcohol combinations, for example Limoncello/Raspberry or Cherry/Kirsch.