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Rhubarb & 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!
- 5 stalks of rhubarb
- 4 tbsp sugar
- 2 tsp cinnamon
- A pack of spring roll wrappers (for spring rolls and samosas)
- Coconut oil
- Dairy-free custard to serve (we used Bird’s custard powder mixed with soy milk but you could also use Oatly's custard)
- Baking tray
- Wooden spoon
- Mixing bowl
- Pastry brush
Chop the rhubarb stalks, place in a baking tray and cook for 20 mins at 200℃ (392℉).
Put the cooked rhubarb in a bowl, add the sugar and cinnamon, and muddle with a wooden spoon.
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.
Place the samosas on a baking tray and bake for another 20 mins at 200℃ (392℉).
Pour over some dairy-free custard and serve.