Ginger Infused Custard With Roasted Rhubarb

Summer is so close I can taste it. Not in the fresh, juicy berries appearing in markets, or the first few bites of watermelon. Not even in the garden-fresh rhubarb gracing so many of my latest recipes. No, I feel summer deep in my bones, entering my blood and filling me up like the warm June rain falling on newly planted seeds. Trickling down through the warm dirt, sun on my face, breathing in flowers.


That is how I feel Summer. Weeks ticking by, creeping closer.

Unfortunately, my life wants me to feel summer in a much different way. I am drowning in algebra, knee deep in anatomy diagrams, floundering in exam prep and last-minute essays. Not to mention the fact that I'm leaving for track state TONIGHT. Yikes.

Ok maybe I'm being just a touch dramatic...but it's a lot. This past weekend, I got away from it all by going to the farmers market, eating lots of chocolate, lazing on the porch, and mixing up a little dessert for a friend. Cheers to one more week of stress, and get ready for some serious summer recipes!

Enter: the wizard custard. This dessert is a mash-up of a few different recipes I've been looking at along with my own personal touches. After prepping everything and plating it pretty, my sister informed me that our guest was lactose intolerant. Panic.

Wait! All is saved because this custard is awesome. Creamy, light, refreshing, and completely gluten and dairy free; thanks to the secret ingredient of silken tofu. With spicy/sweet undertones of ginger and rich vanilla bean, this dessert may very well make you famous. You're welcome.


For the ginger syrup -

  • 1 2" piece of ginger, peeled and thinly sliced
  • 1/3 cup sugar
  • 1/4 cup water
  • 1 vanilla bean

For the custard -

  • 12 oz silken tofu, at room temperature
  • 2 tablespoons melted coconut oil
  • 1/4 teaspoon vanilla
  • pinch of salt
  • optional: dash of ground ginger (to taste)

For the rhubarb:

  • 4 stalks rhubarb
  • drizzle of honey
  • 1/8 teaspoon vanilla

Make the ginger syrup:

Combine the ginger, water, and sugar in a small sauce pan. Scrape the seeds from a vanilla bean and add to the pan along with the pod. Bring to a boil and stir until sugar dissolves. Put the syrup aside to cool.

Make the custard:

In a blender or food processor, combine the tofu, ginger syrup, coconut oil, salt, vanilla, and ground ginger. Process until smooth. Divide into serving dishes and refrigerate for at least 30 minutes or until firm.

Make the rhubarb:

Slice the rhubarb stalks on the diagonal and toss with honey and vanilla. Roast at 400* F until tender. Cool.


Remove the custard from the fridge and divide rhubarb between dishes. If desired, top with slices almonds, granola, raw sugar, or a drizzle of honey.