Allergy Today Recipes

Roast rhubarb with custard & ginger crumbs

Roast rhubarb and creamy vanilla custard topped with ginger crumbs makes a lovely dessert. It's easy enough to whip up on a week night but delicious enough to serve at special occasions like Christmas dinner.


GLUTEN FREE | EGG FREE | NUT FREE
DAIRY FREE | SOY FREE | SEAFOOD FREE

Serves 4 | Cook time 20 minutes

INGREDIENTS
Rhubarb

400g fresh rhubarb (cut into 5cm pieces)
1 tablespoon white sugar

Ginger crumbs
6 allergy-friendly ginger cookies (buy them or make your own)
brown sugar, to sprinkle
ground cinnamon, to sprinkle
ground ginger, to sprinkle

Vanilla custard
2 tablespoons Edmonds gluten-free custard powder
1 tablespoon white sugar
½ teaspoon vanilla essence
500ml (2 cups) rice milk (or your milk of choice)

1. Preheat the oven to 180°C bake function. Line a roasting tray with non-stick baking paper. Arrange the rhubarb in the prepared tray. Scatter over the sugar and roast for 10–15 minutes, until the rhubarb is tender, but holds its shape.
2. While the rhubarb roasts, make the ginger crumbs and custard. Crumble the ginger cookies (or blitz in a food processor). Place in a roasting tray and sprinkle over the brown sugar, ginger and cinnamon. Bake for 10–12 minutes, until golden, turning once while cooking.
3. Make the custard. In a large microwave-safe bowl, dissolve the custard powder and sugar in 60ml (¼ cup) of milk. Then whisk through the rest of the milk and vanilla essence. Place in the microwave and heat for 2 minutes, whisk and heat for another 2 minutes. Whisk again and heat in 1 minute bursts until thick (the custard will continue to thicken as it cools).
4. Serve the roast rhubarb with the custard and top with ginger crumbs.