1. Using a sharp knife or peeler peel off rhubarb skins in thin strands and set aside for garnish. Rub the rims of your glasses with lime wedges and dip in the salt to rim.

2. Place chopped rhubarb, 1/2 c lime juice and sweetener in a sauce pan. Cook on medium heat until the consistency of a chunky jam and set aside to cool.

3. Place cooled rhubarb mixture, strawberries, remaining lime juice, tequila and triple sec in a blender and blend until smooth. Add ice and water and blend to your preference. Pour into your prepared glasses and garnish with rhubarb twirls and enjoy!

1. Place 8 ramekins on a baking sheet, and set aside.

2. Pour the milk into a medium pan, and sprinkle the gelatin on top of the milk. Let stand for about 8 minutes to soften.

3. Heat the milk over medium heat for about 2 minutes. Stir constantly, making sure to get in the corners of the pan. Remove from the heat when the mixture is approximately 140 degrees or hot to the touch. Do not boil.

4. Add the sugar and salt to the hot milk, and stir until the sugar dissolves, 1-2 minutes. Finally, add the cream and vanilla to the saucepan of milk. Stir until combined.

5. Divide the panna cotta equally amongst the 8 ramekins. Allow to cool for 15 minutes. Cover the baking sheet with a lid or plastic wrap. Refrigerate for at least 6 hours.

6. While the panna cotta chills, make the strawberry sauce. Place the strawberries, sugar, and salt in a pan. Stir over medium heat until the sugar dissolves and the berries break down, about 10 minutes. Remove from heat and allow to cool for 10 minutes in the pan. Transfer the strawberry mixture and lemon juice to a blender, and blend until smooth.

7. Place a fine sieve over a bowl and strain the strawberry mixture. Press with the back of a spoon to release the sauce into the bowl. Cover and chill while the panna cotta sets.

8. Spoon the chilled sauce on top of each of the 8 ramekins of panna cotta just before serving.

1. Using a mandoline or sharp knife, slice the cucumber and strawberries thinly and set aside.

2. Place the cream cheese, heavy cream, zest and basil in a bowl and mix throughly. Spread a thin layer of the cream on each slice of bread.

3. Arrange a mix of the sliced cucumbers and strawberries in an even layer on 5 of the slices of bread and then place the remaining 5 slices on top.

4. Cut off the crusts of the sandwiches and then cut each into either 2 or 4 triangles.

1. Put the almonds in a food processor and pulse until roughly chopped. Add the dates and pulse until uniform, but coarse. Add the salt and cinnamon until the mixture is fine in texture.

2. Line the bottom of a spring pan with parchment paper. Press the mixture into the bottom of the pan. Use the back of a spoon to smooth the mixture into a uniform crust. Place the pan in the freezer while you prepare the filling.

3. Drain the cashews and put all the filling ingredients in a blender and mix until completely smooth.
Pour over the crust and return to the freezer. Freeze for at least 4 hours.

4. Remove from freezer 10-15 minutes before serving. Release the cake from the spring pan and top with toppings of your choice.

1. Bring a large pot of water to a boil. Once boiling, add the corn and cook for 2-3 minutes. Remove from pot and set aside to cool.

2. Quarter your tomatoes and strawberries and place in a large bowl. Thinly slice the onion, roughly chop the cucumber and avocado and add to bowl. Cut the corn off the cob, add to bowl and toss gently.

3. Mix the vinegar, oil, lemon juice and a pinch of salt and pepper together in a small bowl, pour over the chopped ingredients and again, toss gently.

4. Stack the basil leaves and slice them thinly. Sprinkle them over the salad. Finally, crumble the cheese over the salad toss a bit before serving.