Smoothie, Cocktail and Juice

  • 150 g (5 oz) canned rhubarb
  • 150 g (5 oz) ready-made custard
  • 100 ml (3½ fl oz) ice-cold semi-skimmed milk
  • 1 teaspoon icing sugar (optional)
  • ice cubes (optional)

Drain the rhubarb and discard the juice.

Put the rhubarb in a food processor with the custard, milk and icing sugar, if using, and process until smooth.

Pour the smoothie into a large glass over ice, if using, and serve immediately.

Like This? Try These
More on Food