Rhubarb and Custard Icecream with Ginger- vegan

Sorry about the out-of-focus picture; by the time I realised it was like this there was no more icecream left to photograph. Oh well, that means I have to make some more soon.. ;)

This recipe was eating away at me ever since I made the blackberry icecream the other day; I'd had the last of the Summer's rhubarb ready and waiting in the fridge for a week, then finally today I got the crystallised ginger. Unlike the blackberry icecream this one does contain sugar- it's hard to make decent rhubarb and custard without it- but I think maybe xylitol would do nicely instead if you prefer sugar free. If you can't wait for it to freeze, it makes a brilliant chilled dessert anyway. I made about 400ml with this recipe (will make double next time!)

For the rhubarb:

1 cup (packed) chopped rhubarb (1 cup=250ml)

2 rounded tabs soft light brown sugar

For the custard:

400ml (1 can) coconut milk

1 tab custard powder (Bird's is vegan)

2 tabs soft light brown sugar

For even more deliciousness:

1 tab crystallised ginger pieces, cut small

• In a small saucepan, simmer the rhubarb and the sugar together very gently until the rhubarb is soft, and mash it into a puree with the back of a spoon. Set aside.
• Now make the custard, as directed on the tub- mix the custard powder and sugar to a paste with a little of the coconut milk, while gently bringing the rest of the coconut milk to the boil. When it has boiled, whisk it into the paste then return it to the pan, stirring it to prevent scorching, and remove from the heat as soon as it starts to thicken.
• Stir the rhubarb and the ginger pieces into the custard and leave to cool, then freeze. Remove from freezer and stir from time to time. (Or you could use an icecream maker.)