Rhubarb Means Spring!
Hooray, Spring officially begins tomorrow! Lovely fresh rhubarb indicates the start of Spring, and what better way to enjoy it than with creamy lactose free custard?
Firstly, trim your rhubarb, split down the middle and cut into bite-sized lengths. To bring out the flavour, bring the fruit to a simmer in the juice of two oranges mixed with two teaspoons of caster sugar. Remove from the heat once it begins to simmer, cover and leave to infuse for at least ten minutes.
Then follow Lesley Water’s simple recipe for Homemade Vanilla Custard, which the lactose intolerant community love: “I’ve made it a few times and even my family and boyfriend prefer it to bought custard,” says Gayle Williams.
Enjoy a taste of Spring this weekend with Lactofree.
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