Who's a lover of Rhubarb and Custard? The closest thing I've had to the combo lately has been in a Nakd energy bar (which is super close to the original flavor! - not sponsored!). Needless to say, I'm super excited that these wonderful pink stalks are coming back into season and can't wait to try them out in lots of new recipes. This combination is such a classic and firm favorite amongst families all over Ireland and the UK. Is it a big thing in your part of the world too? One might say it's almost as classic as an apple tart?
HOW TO KEEP PREVENT THE RHUBARB FROM LOSING ITS COLOUR
To keep this recipe as aesthetic and pretty as possible, I chose to use the pinkest parts of the stalk for the top of the tart. But fear not, nothing was wasted as the remaining stalks were stewed up into a lovely tart rhubarb compote! I've found that the best way to maintain that beautiful pink hue in the rhubarb stems is to bake them as opposed to stewing. Just sprinkle them with sugar, cover, and bake and they soften up and cook whilst holding that hot pink color. But what's more exciting than some hot pink rhubarb? VEGAN CUSTARD!This part of the recipe was so simple and if you make extra (like I did) it pairs wonderfully with some of that rhubarb compote or as an addition to your breakfasts or desserts. If you fancy you can even make this component of the recipe on its own and enjoy it with your favorite accompaniments! It's not bad for a vegetable tart hey? (Sorry I just had to get it in there). I hope that I speak for most of us when I say we've all been at the self-service checkout searching for the rhubarb in the fruit section. Or was that just me??
WHY MAKE THIS RECIPE?
- Plant-based and Vegan friendly
- Easy to make
- Tart, sweet and creamy
- Free from animal-derived products
- Can be enjoyed chilled/frozen/semi-frozen
- Gluten-free (check labels of ingredients if you have a severe allergy/intolerance)
- It's rhubarb season!
MORE VEGAN RECIPES TO TRY
- 2 cups (474 ml) soy milk
- 1 cup (245 g) vanilla soy yoghurt
- ½ cup (64 g) cornstarch , sifted
- 2 tablespoons (30 g) coconut sugar
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 g) agar agar
- ¼ teaspoon (1.25 g) ground turmeric
- 2 tablespoons (30 ml) water
- 8 stalks (400 g) rhubarb
- ½ cup (100 g) caster sugar
- chopped pistachios, for garnish
- For the crust, add the roasted buckwheat to your food processor and blitz for a couple of minutes until roughly ground. Add the cashews and blitz for another minute or so until the texture resembles a light crumb consistency. Add the remaining base ingredients and continue to process until all the ingredients start to stick together to form a dough consistency.
- Take a piece of parchment paper and use it to rub the inside of the tin with coconut oil. Sprinkle with a layer caster or coconut sugar. This will prevent the tart from sticking to the edges of the tin! Press the mixture evenly into your tart tin, making sure all the edges are evenly covered.
- Set the base aside in the freezer to set.
- For the custard first create your slurry by adding the agar agar, turmeric, and 2 tbsp water to a jar and stir to remove any lumps. Add the soy milk, soy yogurt, cornstarch, vanilla extract, and coconut sugar along with your “slurry” mixture to a heavy-bottommed pan and bring to the bowl, whisking continuously to avoid the mixture sticking to the bottom of the pan.
- Lower the heat and allow this custard to simmer and cook out for about 2 minutes, ensuring that you keep stirring.
- Remove the custard from the heat and allow it to cool slightly for about 5 minutes before pouring it into the tart tin. Be careful not to overfill, any remaining custard and be stored in an airtight container in your fridge (or just eaten on the spot!).
- Allow the tart to cool for about 15 minutes before placing it in the fridge to set for 1-2 hours.
- Meanwhile, to prepare the rhubarb, heat your oven to 180°C. Wash the rhubarb stalks and cut them into strips to fit horizontally across the top of your tart.
- Line a baking dish with some parchment paper and arrange the rhubarb stalks. Coat them in the caster sugar and cover the dish with a lid or some extra parchment paper.
- Bake for 15-20 minutes and allow to cool completely before arranging the rhubarb strips on top of the tart.
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