biig wrote on 31 May 2006 in rec.food.cooking

> Sounds like a good recipe. I'll have to give it a try. But I want to
> use the fresh rhubarb I got and would like to substitute splenda for the
> sugar. I just wondered it the sugar was necessary for the recipe to
> have the proper consistency, since it is a custard......Sharon
>

AFAIK sugar is required for custard making...but it is your 2 cents...

--
-Alan