Cooking

Rhubarb and custard pots (vegan and gluten-free)

So, this is my first post for quite a while! A combination of morning sickness (if you missed my announcement on Facebook and Instagram, baby no 3 is expected in November), no alone time thanks to lockdown and general lockdown meh-ness has meant that I just haven’t been blogging as much as I’d like.

But anyway, I made these rhubarb and custard pots back in May and my husband photographed them for me (if you’re wondering why the photography is better than normal!). Rhubarb is still available at farmers’ markets here so I hope it is where you are too.

Rhubarb is one of my favourite fruits so when it’s in season I eat it as often as I can. Rhubarb crumble, rhubarb compote and almond butter on porridge, rhubarb cake… and now these rhubarb pots, which are a sort of trifle-crumble hybrid.

I decided to add ginger to these pots for a bit of a kick, but if you prefer the traditional rhubarb and custard flavour, feel free to omit. You might want to add a touch more vanilla to the custard. The cranachan gives a lovely crunch, adding a bit of texture to this creamy pudding.

The amount of cornstarch I’ve added to the custard gives a fairly solid custard once chilled. If you want it more solid, add a touch more; if you want it more liquid, add less.

These pots would be great for a dinner party as you can make them ahead – and they look pretty!

Makes 4 ramekins (maybe with some left over)

Ingredients:

For the rhubarb purée:

3-4 sticks of rhubarb, roughly chopped
150g-200g sugar, depending on how sour you like it! Remember, your custard will be sweet too.
About 1cm piece of stem ginger, finely chopped (optional)

For the custard:

300ml plant-based milk
50g sugar (or to taste)
1 tsp vanilla extract
2 tbsp cornflour

For the cranachan:

A handful of jumbo oats
1/2 tsp ground ginger (optional)

Method:

For the rhubarb purée:

Preheat the oven to 200c/400F.

Put the chopped rhubarb, sugar and ginger, if using, in an ovenproof dish and mix well, then pop it in the oven for 30-40 minutes until the rhubarb is tender but still holds its shape.

For the custard:

When the rhubarb is almost cool, make the custard.

Mix 3 tbsp of the milk with the cornflour to form a slurry.

Heat the rest of the milk in a medium saucepan with the vanilla extract and sugar until almost boiling.

Add the cornflour slurry and whisk continuously until the mixture thickens.

Leave to cool slightly in the pan while you scoop a couple of spoonfuls of rhubarb purée into the bottom of each of four ramekins.

Pour custard into each of the ramekins and leave to cool. Once cool, chill in the fridge until ready to serve.

For the cranachan:

Mix the oats with the ginger, if using, and spread over a baking tray.

Place the baking tray under the grill, shaking it every now and again, until the oats smell nice and toasted.

If you are ready to serve the rhubarb and custard pots, sprinkle the cranachan on top straight away. If not, leave to cool and store in an airtight container until ready to serve.

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