Rhubarb & custard semifreddo

SERVES 6. PREPARE 10 MINS PLUS COOLING & FREEZING. COOK 10 MINS. 191 CALORIES

500g forced pink rhubarb, cut into

2 cm pieces

125g clear honey or agave syrup

2–4 tsp rose water

500g low-fat vanilla custard

150g Greek yoghurt (4% fat)

100g low-fat yoghurt

2 tbsp vodka, optional

I LOVE these classic English flavours with an Italian twist. Low-fat custard and yoghurt are an equally delicious, but heart-healthy alternative to standard semifreddo or ice cream. Place the rhubarb, honey or agave syrup and rose water in a small saucepan. Bring to the boil and simmer gently for eight to ten minutes until the rhubarb is just tender. Turn off the heat and leave to cool. In a separate bowl, beat together the custard, yoghurt and vodka (if using) until smooth, using an electric whisk for speed. Gently ripple half the cooled rhubarb mixture through the custard mix and set aside the remainder for later. Pour the mixture into a 900g loaf tin lined with cling film. Cover and freeze for three to four hours until solid, then turn out. Beat the mixture using a fork once or twice during freezing to break down the ice crystals as they form. To serve, use a large sharp knife that has been dipped in hot water and cut into thick slices. If frozen for more than 24 hours, transfer to the fridge for 20 minutes to soften before serving. Serve with the reserved rhubarb compote.