Rhubarb and Custard Samosas
Okay, these are genuinely one of the most fun things we've made in a while. Rhubarb and custard is such a classic British combo and wrapping it up in a crispy samosa shell feels a bit ridiculous in the best possible way. You get that sharp, jammy rhubarb with warm cinnamon, all tucked inside a golden, flaky parcel. They're perfect for a dinner party dessert that nobody sees coming, or honestly just a weekend project when you fancy something a bit different. Trust us on this one, make a batch and watch them disappear.
Before You Start
- Preheat oven to 180°C
- Baking tray
- Baking tray for samosas
Ingredients
- 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
Method
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
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.
Cook the samosas
- Place the samosas on a baking tray and bake for another 20 mins
Time to serve
- Pour over some custard and serve
Tips & Variations
- Get the rhubarb right: Don't rush the roasting step. You want the rhubarb to be soft and collapsing, not still fibrous. Give it the full 20 minutes and you'll be rewarded.
- Make them ahead: You can assemble the samosas and keep them in the fridge for a few hours before cooking. Really handy if you're making these for guests.
- Seal them properly: Press the edges down firmly after brushing with coconut oil. A loose samosa is a sad samosa. Take your time folding them and you'll have no leakage disasters.
Why This Works
The trick here is cooking the rhubarb down first so it gets properly jammy and concentrated, otherwise it can be too watery and the samosas go soggy. Brushing the edges with coconut oil is what keeps everything sealed and gives that gorgeous golden crunch when they fry up. The cinnamon is subtle but it really ties the whole thing together.