rhubarb and custard overnight oats

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to make rhubarb and custard overnight oats, you’ll need these:

• 35g of oats (healthy extra)
• a banana and custard muller yoghurt OR 100g of syn-free natural yoghurt, with three drops of custard flavouring added*
• 200g of rhubarb
• enough sweetener to take the edge off the tartness of the rhubarb
• a drop or two of rose-water (optional)

* you can buy custard flavouring from Lakeland – it’s in their professional flavouring range. You don’t need this, but it does taste lovely!

to make rhubarb and custard overnight oats, you’ll need to do this:

• mix up your oats and yoghurt, dur, and put it into the bottom of the jar
• chop up your rhubarb into thumb sized chunks, chuck in a pan with a couple of tablespoons of water and a drop of rose water and cook on a medium heat with the lid on until it turns to mush
• take it off the heat, mix in sweetener if you want it
• once cooled, pour the rhubarb onto the oats, and seal
• mix it up in the morning and enjoy!

Rhubarb raw is syn-free and then you add it to water, so really, it’s syn-free, but SW say it’s 0.5 syn for 100g. Look, don’t count it, seriously. You’re not going to turn into Dibley-era Dawn French if you eat something grown in the ground and boiled in something pissed from a cloud. If you were deep-frying it in butter…perhaps.