Such a lovely crop of rhubarb this year. I've made some crumbles but this has become my favourite way to eat it.
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.