I cooked up the rhubarb - without sugar - and stored it in a tub in the fridge.
In a jug put a level desert spoon of custard powder and 1 heaped Tablespoon of milk powder and a little sugar, stir in water up to the ¼ pint mark and shove in microwave for a minute, take out and stir and repeat for 30 seconds at a time until it's thick and hot. Spoon in as much cold cooked rhubarb as you like and add a dollop of squirty low-fat cream on top. (Squirty cream vanishes so it can't possibly have many calories!)
Eat it straight out of the jug as there's no one else here to do the washing up.
Back Tomorrow
Sue
Mmmm - lovely rhubarb and custard. So good.
ReplyDeletexx
Oh my goodness that sounds delicious.
ReplyDeleteHeading for the pot of rhubarb in the freezer... I'm thinking a crumbled oat and ginger biscuit might make a good topping?
ReplyDeleteI need to get some rhubarb it sounds delicious.
ReplyDeleteHazel c uk 🌈🌈🌈
Was it by accident or design that you made it this way? 'Accidents' must be the start of good recipes, don't you think?
ReplyDeleteWe make the high-fat version and eat it chilled. Still can't use all the rhubarb we've got.
ReplyDeleteMmm, sounds delicious! Chopped preserved ginger goes very well with rhubarb fool too!
ReplyDeleteOoh yes, that sounds delicious ... and yes, squirty cream is basically white air so NO calories ;-)
ReplyDeleteWhen I found vegan squirty cream I was in heaven.
I've never embrace the taste of rhubarb despite my mom growing and serving it. I guess it skipped a generation because my daughter grows and uses it.
ReplyDeleteI'm going to give that a try, nice and simple the way i like it.
ReplyDeleteBriony
x
Slurp... that sounds delicious
ReplyDeleteSounds delicious and so easy, love rhubarb, but sets my teeth on edge yet still I eat it. No dishes! Well, just the jug.
ReplyDeleteEasy recipes that taste good and create few dishes - favourites!
ReplyDelete3 gloriously lush rhubarb patches usually all different varieties , i have merely this year managed a single crumble as every patch went straight to seed on coming up
ReplyDeleteVery nice, yum!
ReplyDeleteI love stewing my rhubarb without adding any sugar and then making up a sugar free jelly with half the boiling water and then ytopping it up with the rhubarb to a pint and leaving it to set in the fridge. I love it like that with a dollop of fat free fromage frais x
ReplyDeleteI made it last night - totally delicious and definitely moreish. It is a new favourite, so thank you for the idea.
ReplyDeleteLooks tasty!
ReplyDeleteGood Luck for tomorrow!