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Vanilla Custard with Rhubarb Compote (Vegan & Sugar Free) In Jars Close Up
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Vanilla Custard with Rhubarb Compote (Vegan & Sugar Free)

This is a delicous and easy vanilla custard with rhubar compote
Course Afternoon Snack, Breakfast, Healthy Dessert, Healthy Snack, Sweet Snack
Cuisine All around
Keyword Gluten-Free, Refined-Sugar-Free, Sugar Free, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 250 ml Vegan heavy cream
  • 250 ml Plant based milk (I used almond)
  • 1-2 tbsp Corn Starch
  • 1-2 tbsp Stevia granular sugar
  • 1/2 Vanilla bean (or 1 tsp vanilla extract or 4-5 vanilla stevia drops)
  • 2-3 dl Rhubarb compote
  • Pistachio nuts, to top

Instructions

  • Add the cream, milk, sugar and vanilla bean to a small pot and let it get warm on low heat.
  • Add the corn starch while stirring constantly making sure there corn starch really incorporates in the cram mixture.
  • Keep stirring until the cutard has thickened.
  • Divide equally between glasses and top with rhubarb compote and pistachios (if using).