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Vanilla Rhubarb Custard
  • Vanilla Custard:
  • ½ cup heavy whipping cream
  • ¼ cup unsweetened almond milk (or hemp milk for nut-free)
  • 3 large egg yolks
  • ⅓ cup Swerve Confectioners
  • Pinch salt
  • 1 ½ tbsp butter
  • 1 tsp vanilla extract
  • ¼ tsp xanthan gum
  • Roasted Rhubarb:
  • 2 cups fresh rhubarb, chopped
  • ⅓ cup Swerve Confectioners
  • 2 tbsp water
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