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Rhubarb & Custard
- RECIPE MAKES: 14 Ice Cubes
- PREP TIME: 5 Minutes
- COOK TIME: 20 Minutes
Method
Step 1
Place rhubarb into a saucepan, just cover with water and cook on a medium heat for 10-15 minutes, stirring occasionally, until soft.
Step 2
Mash cooked rhubarb until almost smooth. Set aside to cool.
Step 3
Place 170ml of ProZero and butter in a pan and bring to the boil.
Step 4
Add remaining 30ml of ProZero into a small bowl. Add in custard powder and mix into a paste.
Step 5
Once the ProZero in the pan is boiling, add in custard paste and stir until thick.
Step 6
Serve with mashed rhubarb.
This recipe is freezable!
Refer to labels for allergen and other product information.
ProZero is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet.
Ingredients
- 100g Rhubarb, chopped
- 200ml ProZero
- 5g Butter
- 15g Custard powder
Table
