Rhubarb Custard Samosas
These delightful vegan samosas combine the classic flavors of rhubarb and custard in a unique and impressive dessert. Inspired by Jackie Kearney's incredible rhubarb samosas, these triangles are easy to make and are a perfect dairy-free pudding to impress your dinner party guests.
Instructions
- 1
Preheat oven to 200°C. Chop the rhubarb (5 stalk) and place in a baking tray. Cook for 20 minutes. Transfer the cooked [rhubarb] to a mixing bowl, add the sugar (4 tbsp) and cinnamon (2 tsp), then muddle with a wooden spoon.
- 2
Scoop a teaspoon of the [rhubarb] mixture and place it in the top right corner of a spring roll wrappers (1 packet). Brush the edges of the wrapper with coconut oil (1 tbsp) to help it stick. 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. Consult the packaging of the wrappers for detailed instructions if needed.
- 3
Place the samosas on a baking tray and bake for another 20 minutes.
- 4
Pour over some [plant-based custard] and serve warm.
Nutrition Facts
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