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.
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