This is a take on the classic rhubarb and custard crumble, with an Indian spiced twist, it has also been made vegan to keep in theme with veganuary. This dish would be perfect on a gastro pub menu or restaurant and is very quick to make.
Preparation:
Cooking: 1 hour (Prep & Cooking Time)
Serves: 2 people
Compote
Ingredients
- 250g Yorkshire forced rhubarb, cut into 2cm pieces
- 50g caster sugar
- 50g grated fresh galangal
Method
Crumble top
Ingredients
- 100g plain flour
- 50g diced and chilled vegan butter substitute (I used flora)
- 65g soft dark brown sugar
- 50g cashews, blitzed into small crumbs
- Pinch of salt
Method
Vegan cardamom custard
Ingredients
- 225ml oat milk
- 1tbsp caster sugar
- 1 vanilla pod
- 2tbsp cornflour
- 4 cardamom podsV
Method
Full method
Ingredients
- All combined ingredients
Method
Start by making the crumble, rub the flour and vegan butter between your fingers and thumbs until it forms a breadcrumb like consistency, then add the sugar and make sure you rub out any lumps, then add the cashews.
In a bowl mix the rhubarb, galangal and sugar then empty into an oven proof dish (3 separate dishes if you want individual crumbles)
Cover with the crumble mix and bake in a preheated oven set to 180 degrees for around 35-40 minutes or until the crumble top is golden brown.
Whilst the crumble is baking heat up 180 ml of the oat milk, the sugar, cardamom pods and vanilla essence in a medium saucepan.
In a separate bowl mix the cornflour and remaining oat milk until all lumps have disappeared.
Add this to the saucepan, bring to the boil and whisk continuously, bring it down to a simmer after 30 seconds and stir occasionally whilst the cornflour thickens and cooks out.
After 5-10 minutes strain off the cardamom pods and serve with the crumble.