500ml ready-made soya custard (eg. Alpro)
175g tofu firm silken style (eg. Blue Dragon)
1tbsp orange juice
1tsp sunflower oil
Trim the ends off the rhubarb and wipe the stems clean with some kitchen towel before slicing into 1cm slices (you may have to de-string it a bit too). Add to a saucepan with the sugar and water – leave on a medium heat for about 15 minutes until soft and delicious. Take off the heat and allow to cool.
In a food processor (or you could use a blender/hand blender) process the tofu, orange juice and oil until you get a smooth and creamy mixture. When the rhubarb has cooled, stir in the tofu mix and the ready-made custard. Will keep for up to three days in the fridge (though you may need to stir again before serving because the rhubarb juice can separate out a little).