Rhubarb and custard pots, dairy free
Tangy roasted rhubarb under a smooth vanilla custard, made without milk or eggs.
- Time45 mins plus chilling
- LevelEasy
- Costabout £0.55 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Put the rhubarb in a baking dish with 60 g sugar and the orange juice.
- 2
Roast for 20 minutes until soft but still holding its shape. Cool.
20 min - 3
Mix the custard powder and 3 tbsp sugar with a little of the oat milk to make a paste.
- 4
Heat the rest of the oat milk until steaming. Stir into the paste, then return to the pan and stir over a low heat for 2 minutes until thick. Add the vanilla.
2 min - 5
Spoon the rhubarb into six glasses, leaving a little juice for the top.
- 6
Pour the custard over and cool, then chill for 1 hour. Finish with a spoon of rhubarb juice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.