Rhubarb and Pomegranate Cobbler
Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.
or half whole wheat and half white flour
cold and cut into small cubes
fresh or froze, cut into 1-inch pieces
seeds and juice
regular white sugar
or 1 vanilla bean, split open and seeds scraped
freshly whipped, for serving
Preheat the oven to 350℉ (180℃).
Make the pastry:
In a food processer, add all the pastry ingredients, and process until the mixture is well combined.
Transfer onto a cutting board, gather together to form a ball, wrap it up and put in the frige.
Make the filling:
In a large bowl, add rhubarb, pomegranate seeds and juice, vanilla extract or vanilla beans, and sugar. Toss well.
Coat a 9-inch pie plate, or similar capacity baking dish, or a heavy cast-iron pan with cooking spray.
Pour the filling into the pan, unwrap the pastry, and drop by tablespoonful over the filling until the filling is almost covered.
Leave about ½-inch space in between each drop.
Bake in the oven for 55 to 65 minutes, until the filling is bubbling and the top is golden-brown.
Let cool on a wire rack for a few minutes.
Serve warm, at room temperature or chilled, dust with icing sugar and top with freshly whipped cream.