Photo: Carmen Cheung
Stretch rhubarb season well into summer with this creamy, easy-to-make frozen treat.
200 g fresh or frozen and thawed rhubarb, cut in 1/2-in. pieces
1 1/4 cups granulated sugar, divided
398-mL can evaporated milk
1/4 cup instant vanilla custard powder, such as Bird's
1 cup 5% cream
Protein 4g, Carbohydrates 34g, Fat 12g, Sodium 69mg.
Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung