Place rhubarb into a saucepan, just cover with water and cook on a medium heat for 10-15 minutes, stirring occasionally, until soft.
Mash cooked rhubarb until almost smooth. Set aside to cool.
Place 170ml of ProZero and butter in a pan and bring to the boil.
Add remaining 30ml of ProZero into a small bowl. Add in custard powder and mix into a paste.
Once the ProZero in the pan is boiling, add in custard paste and stir until thick.
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.