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Rhubarb & Custard Crumble



300ml Brothers Rhubarb & Custard Cider
500g Rhubarb (sliced into thumb-sized chunks)
200g Golden Granulated Sugar


250ml non-dairy milk
1.5tbsp Cornstarch or Cornflour
1.5tbsp Maple Syrup


110g Margarine
110g Icing Sugar
250g Plain Flour


150g Golden Granulated Sugar
150g Margarine
300g Plain Flour

In the recipe

Brothers Rhubarb & Custard fruit flavoured cider

Rhubarb & Custard Cider


Need to warm yourself up this winter? Try our Rhubarb & Custard Vegan dessert with a difference. Our homage to the classic British desert.


• Place the rhubarb, sugar and Brothers Rhubarb & Custard Cider in a medium sized saucepan.
• Bring it to boil then simmer for 5 minutes. Leave it to cool.


• In a small jug, add the cornflour. Pour a little of the non-dairy milk. Mix well. Keep aside.
• In a saucepan add the rest of the milk and maple syrup. Add the cornstarch mixture and mix.
• Turn the heat to medium while stirring constantly.
• Remove from the heat when you reached a thicker smooth sauce. Leave it to cool.

Vegan Rhubarb & Custard Crumble

• Mix the margarine, icing sugar and plain flour in a mixing bowl until it forms a dough. Don't over mix it.
• Place it in the fridge for 20 minutes to cool.


• Mix the sugar, margarine and plain flour until it looks like bread crumbs. Keep aside.
• Roll out your pastry and place it in a 9" baking ring.
• Put plenty of breadcrumbs on the pastry.
• Add your custard, following with the poached rhubarb.
• Finally put the crumble on top.
• Bake it in a preheated oven on 180°C for 45 minutes or until golden brown.

Vegan Rhubarb & Custard Crumble


Recipe courtesy of

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