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)
- 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.
- 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.
- 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).
- Serve the roast rhubarb with the custard and top with ginger crumbs.
Alana Scott is an experienced allergy-friendly cook. Her own experience with food allergy and intolerance means she understands how difficult it can be to create delicious and nutritious allergy-friendly food. Find more ideas at alittlebityummy.com
December 2018