RHUBARB CRUMBLE CUPS by TARA'S VEGAN TREATS
Makes 2 - 4 cups
Ingredients:
- 50g plain flour
- 50g unsalted cubed vegan butter
- 40g demerara sugar
- 30g oats
- 20g custard powder
- 20g tbsp ground almonds/almond flour
- pinch of cinnamon
- 150g silken tofu
- 200ml vegan double cream
- 40ml maple syrup
- 1 tbsp vanilla extract
- pinch of ground turmeric
- 4 large strawberries
- 2 mint leaves
- 2 tbsp strawberry preserve
- 200g rhubarb
- 50ml cloudy apple juice
- 30g caster sugar
Crumble method:
1) Add the crumble ingredients into the Zyliss Easy Pull Food Processor until medium sized breadcrumbs begin to form.
2) Spread onto a baking tray and bake for 12-15 mins at 180 degrees.
3) Leave aside to cool.
Custard method:
1) Blend all the custard ingredients in the Zyliss Easy Pull Food Processor until smooth. Store in the fridge to thicken.
Fruit base method:
1) Wash the rhubarb and strawberries using the Zyliss Easy Spin Salad Spinner and cut the rhubarb into small chunks with the Zyliss Vegetable Knife.
2) Transfer rhubarb to a saucepan with the apple juice and sugar. Cook together for 10-12 minutes until you reach your desired softness.
3) Dollop into ramekins and begin to build your cups with equal layers fruit, custard and crumble.
4) Dollop with strawberry preserve. Garnish with fresh strawberries and mint leaves.
