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Enjoy these quick and easy-to-make rhubarb and custard tartlets this Mother's Day, the perfect addition to afternoon tea. See method
of the reference intake Carbohydrate 11.4g Protein 1.2g Fibre 0.8g
Tip: Skip poaching the rhubarb and start from step 2 with 125g drained, tinned rhubarb. Add a few drops of pink food colouring when blending, if you like.
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