Rhubarb and Custard Samosas
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
Ingredients
For the recipe
<item-todo-done>4 tbsp sugar<item-todo-done><item-todo-done>2 tsp cinnamon<item-todo-done><item-todo-done>5 stalks of rhubarb<item-todo-done><item-todo-done> 1 x pack of spring roll wrappers - for spring rolls and samosas<item-todo-done><item-todo-done> plant-based custard<item-todo-done>
Before you start
Preheat oven to 200°C | Baking tray | Mixing bowl
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