Rhubarb and custard is a winning flavour combination. So we thought putting it in a sweet samosa would be a great, if slightly different, way of enjoying it!
This dish was inspired by the wonderful Jackie Kearney’s Rhubarb Samosas. She wrote the awesome book Vegan Street Food… You can get that here… https://www.amazon.co.uk/Vegan-Street-Food-travels-Indonesia/dp/1849756503
5 stalks of rhubarb
4 tbsp sugar
2 tsp cinnamon
A pack of spring roll wrappers (for spring rolls and samosas)
Dairy free custard. We used Bird’s custard powder mixed with soy milk, but you can also use Oatly’s custard which is great.
1 Chop the rhubarb stalks, place in a baking tray and cook for 20 mins at 200℃ (392℉).
2 Put the cooked rhubarb in a bowl, add the sugar and cinnamon, and muddle with a wooden spoon.
3 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.
4 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).
5 Place the samosas on a baking tray and bake for another 20 mins at 200℃ (392℉).
6 Pour over some dairy free custard and serve.