“The best dessert you’ve ever made!”
Ingredients
Makes: 6-8 slices
| Pastry | approx. 33cm round, 300g |
| Rhubarb | 4 cups / 500g |
| Cornflour | 1/3 cup/ 50g |
| Almond milk | 2/3 cup / 160ml |
| Coconut milk | 1 cup / 250ml |
| Sugar | 1/3 cup / 65g, plus a little extra |
| Coconut oil | 2 Tbsp |
| Vanilla extract | 1-2 tsp |
| Salt | pinch |
Steps
Line a quiche dish with the pastry and prick with a fork.
Chop the rhubarb into small pieces and arrange on the pastry base.
Heat the oven to 200 °C / 400 F.
Add the cornflour and the almond milk to a small saucepan and whisk together.
Add the sugar, coconut milk, and vanilla extract and mix well.
Heat up the mixture, stirring constantly. The mixture will start to thicken.
Add a little more almond milk if it’s too thick.
Taste and add more vanilla if needed.
Add the coconut oil and stir until melted.
Take off the heat and pour over the rhubarb.
Sprinkle a little sugar on top and bake for 30 minutes or until golden brown on top.
Leave to cool a little before serving, otherwise it’ll be too soft!
Store in the fridge for up to three days.
Notes
Feel free to use your favourite home-made pastry recipe here (mine is coming soon) but I’ve tried this out with store-bought pastry and it works great too.
The filling was inspired by the vegan custard recipe from the fabulous Nora Cooks.
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