Michael’s Marvellous Recipe – Rhubarb and Ginger Mille-feuille
March 24, 2026 | The Victoria | 2 minute read
Make the most of the early season produce with this fresh and zingy Rhubarb and Ginger Mille-feuille – don’t be fooled, it’s not as tricky as it looks plus it’s vegan too! This gorgeous French classic features on our spring menu – give it a go at home. This recipe makes 4-6 mille-feuille.
Ingredients
1kg of rhubarb
75g sugar
50ml water
1 roll of (vegan) puffy pastry
20g icing sugar
Vegan custard or a classic creme anglaise if you’d prefer – see recipe here.
1 -1/2tbsp (depending on taste) stem ginger puree
4dsp cornflour
1tbsp water
pinch of vanilla seed
Method
- Begin by poaching your rhubarb. Slice each stem into 4.5cm long pieces and put in a saucepan with 75g of sugar and 300ml water. Bring to a simmer for 6-8mins or until the rhubarb starts to soften. Then remove from the heat and keep covered for 2 mins. Then allow to cool completely.
- Cut the pastry into 4.5cm x 9cm rectangles. Place onto baking tray with a layer of greaseproof paper underneath and one on top of the pastry. Place a baking tray on to and bake at 180c for 10./12mins or until golden. Allow to cool completely.
- Heat the custard and ginger in a saucepan over a medium heat. slowly whisk in corn flour bit by bit until the custard thickens to a pipeable consistency. Allow to cool completely.
- Once cooled place the custard into a piping bag and pipe a small dollop onto the plate to hold the mille-feuille in place. Top with one piece of pastry , pipe on the custard and top with 4 small pieces of rhubarb (remove the excess moisture by dabbing the rhubarb on a paper towel beforehand) . Repeat on the next layer and finish with a 3rd piece of pastry, dusted with icing sugar.
- Serve with (vegan) ice cream and enjoy!
