400g rhubarb, sliced (frozen or fresh)
sprinkling of sweetener to taste
300ml milk (I used 150ml unsweetened soya milk & 150ml soya cream!)
3 egg yolks
3 tbsp sweetener
pinch of salt
1 daily allowance of oatbran (fine or ground with a coffee grinder)
Using a non-stick oven dish, roast rhubarb and sweetener for 20min at 180C (10min if fresh)
Meanwhile, heat milk with vanilla seeds and pod on the hob till just simmering then set aside to cool
In a bowl beat eggs well, add sweetener, salt, cooled milk (remember to remove vanilla pod!) and fold in oatbran. Leave covered with a tea-towel to soften whilst the rhubarb finishes off.
Remove rhubarb from oven and cover with batter, cook at 180C for approx 20-25min
Lovely warm or cold, can keep well in the fridge...
I'm going to try reducing amount of sweetener by adding orange zest/ginger or cloves to the rhubarb.
Really delicious and filling (especially if you scoff it all, like I did, shhh )
Also, amounts/ratios of eggs/yolks/whites can be adapted, I'll try a few variations and edit in later.