If you’re suffering a slow (and thoroughly exquisite) death-by-chocolate Easter eggs at this time of year, perhaps it’s time to to mix up the menu. Serve this sweet ‘n’ scrumptious rhubarb cobbler to your guests over the Easter break – and don’t forget to add a generous dollop of ice cream on the side! Yum!
rhubarb, pomegranate and vanilla cobblers
2 cups (300g) self-raising (self-rising) flour sifted
½ cup (110g) caster (superfine) sugar
⅔ cup (160ml) buttermilk
2 teaspoons vanilla extract 3 pomegranates, seeds removed
750g rhubarb, trimmed and chopped into 5cm lengths
⅔ cup (150g) caster (superfine) sugar, extra
2 vanilla beans, split and seeds scraped
⅓ cup (25g) flaked almonds icing (confectioner’s) sugar and double (thick) cream, to serve
Preheat oven to 180°C (350°F). Place the flour, butter and sugar in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the buttermilk and vanilla extract and process until the mixture just comes together. Add ⅓ of the pomegranate seeds and stir to combine. Set aside.
Place the rhubarb, extra sugar, remaining pomegranate seeds and vanilla in a bowl and toss to coat. Divide between 4 x 1½ cup-capacity (375ml) skillets. Top with the cobbler mixture and sprinkle with the almonds. Bake for 35–40 minutes or until golden and cooked through. Dust with icing sugar and serve with cream, if desired. Serves 4.