INGREDIENTS
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150 ml soya milk
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4 cardamom pods
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4 tablespoons sugar
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1 tablespoon cornflour
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250 g dark vegan chocolate (70%)
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1 teaspoon vanilla extract
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PASTRY
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250 g plain flour
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125 g icing sugar
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1 teaspoon ground ginger
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125 g soya margarine (cold) , plus extra for greasing
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RHUBARB
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400 g rhubarb
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25 - 4 g sugar
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1 splash of ginger cordial
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1 orange