Rhubarb and Custard Samosas

Simple
0:45 m
6 ingredients

Rhubarb and custard is a winning flavour combination and we won't hear any different. Now, while putting those flavours together in samosa form might not seem like the most natural of unions, trust us, it's pretty magic. This dish was inspired by the wonderful Jackie Kearney (aka The Hungry Gecko) and her incredible rhubarb samosas. If, like us, you're a major Jackie fan, check out her book. If you're looking for an exciting dairy free desert for your dinner party, this is a simple vegan pudding that is sure to impress your guests!

Serves: 8

Ingredients

For the recipe

4 tbsp sugar
2 tsp cinnamon
5 stalks of rhubarb
1 x pack of spring roll wrappers - for spring rolls and samosas
plant-based custard

Before you start

Preheat oven to 200°C | Baking tray | Mixing bowl

Step 1

Cook the rhubarb

Chop the rhubarb stalks, place in a baking tray and cook for 20 mins
Put the cooked rhubarb in a bowl, add the sugar and cinnamon, and muddle with a wooden spoon

Ingredients

4 tbsp sugar
2 tsp cinnamon
5 stalks of rhubarb

Step 2

Make the samosas

Scoop a teaspoon of the rhubarb and place in the top right corner of a spring roll wrapper. Brush the edges of the wrapper with coconut oil to help it stick.
Fold the wrapper into a triangle samosa by pulling the top left corner diagonally down, then folding the top corners into the middle four times. If you get stuck, there’s normally instructions on the packaging of the wrappers.

Ingredients

1 x pack of spring roll wrappers - for spring rolls and samosas
1 tbsp coconut oil

Step 3

Cook the samosas

Place the samosas on a baking tray and bake for another 20 mins

Step 4

Time to serve

Pour over some custard and serve

Ingredients

plant-based custard