Flavour of the month - Rhubarb & Custard

As far as unique flavours go, rhubarb is at the top of the bunch. The experiment started with a kilo of frozen rhubarb from Speyfruit, grown in Scotland. But frozen rhubarb doesn’t have the same visual impact as fresh, so a big thank you to Alison Gregory of Garmouth, and her lovely dog, for her garden fruit (as shown below) and the warm welcome on pick up.

I opted for an oats base to mimic the flavour of custard, but using no dairy products. The creamy bowls there were made from the Speyfruit batch, and that’s Fitz, lurking hopefully in the background, but on this occasion, there was none left over.

Later today, I plan to churn the pink, garden rhubarb, so stay tuned for more pictures.

Ingredients: Frozen Rhubarb, fresh orange juice, oat milk, coconut milk, vanilla extract, sugar, dextrose, inulin, tara gum