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July 24, 2010

My third and final entry into the Verlaque Recipe Challenge is a dessert that I have been trying to find the ingredients for. I finally struck it lucky on Wednesday when I found the cherries at Woolworths and then the rhubarb at the food market. I just knew that the tart flavours would go well with the pomegranate concentrate from Verlaque and I was right. I had seen the cobbler on a lot of blogs recently for the TWD event. The original recipe is by Dorie Greenspan but I have pimped it quite a bit and put my own spin on it. The topping I used was one that I came across this past week when I cooked alongside my delightful blogger friend Nina at a ladies tea and she introduced me to this versatile topping that can be changed and used for sweet or savoury pies or cobblers. I changed it a bit as well to pursue the flavours that I had in mind for the cobbler to marry well with the filling. The sauce was purely my own innovative twist as I am not terribly fond of the usual dryish cobbler topping. Just like I’m not too keen on sponge cake without frosting :o)


(Developed and tested by browniegirl)

 Serves 6

Preheat oven to 1800C

Grease a medium sized deep rectangular or square ovenproof dish with butter


2 Bunches Fresh Rhubarb – washed, leaves discarded & sliced into 2cm lengths

100g Fresh Black Cherries – washed, stoned and stalks removed

15ml Verlaque Pomegranate Concentrate

Grated zest of 1 orange

Juice of ½ Orange

65ml Castor Sugar

30ml Cornstarch 

Mix all together well and set aside while you make the topping – mix thoroughly every now and again to get all the filling well mixed 

Cobbler Topping:

 4 Large Eggs

250ml Coconut Oil

250ml Sugar

250ml Self Raising Flour

5ml Baking Powder

2ml Salt

2ml Vanilla Extract

  • Sift dry ingredients into a mixing bowl, add the rest of the ingredients then whisk together to form a soft batter
  • Pour the filling into the prepared dish then spoon the topping roughly over the filling
  • Bake for about 30 minutes until the topping is brown and springy to the touch
  • Poke holes in the topping with a fork then pour over the following hot sauce 

Pomegranate Sauce:

 250ml Milk

125ml Castor Sugar

15ml Verlaque Pomegranate Concentrate

15g Butter

Boil all together then pour over the hot pudding so that it will be absorbed into the topping and make a delicious moist cobbler.

Serve with a scoop of Vanilla Ice Cream or Whipped Cream. Custard is also a good accompaniment to this delightfully tart yet sweetly stylish cobbler.

It is very late, I might just not make the midnight cutoff but I will submit it anyway seeing as I have come this far. Had both boys for the night and a visitor so my evening and night has been a bit busy.

Have a great weekend,

browniegirl xx

8 Comments leave one →
  1. July 24, 2010 5:00 AM

    *Sigh* I could have done with some of this at 2am this morning!

    • July 24, 2010 4:36 PM

      Hehe…..shame Halfy, and here sits your half of the pie :o) It is super delish…even little Jay loved it and kept asking for more. He kept trying to grab that forkful while I was trying to take the photos last night LOL!! He got his new specs yesterday?? Ag moedertjie. I will post a photo of him….hugs to you and Marmee xxx

  2. July 24, 2010 2:10 PM

    BG, thx for then mention and this is certainly a brilliant filling for my easy topping!!

    • July 24, 2010 4:33 PM

      Thank YOU Nins…I will do a track back. Was too tired last night after midnight and too busy with the little ones today…Hugs to you xx

  3. July 24, 2010 2:29 PM

    What can I use instead of coconut oil?

    • July 24, 2010 4:32 PM

      Thanx for popping by Pam. The original topping recipe uses butter. I used the coconut oil as I wanted a coconut flavour without the bits of coconut as I have a family member who cant eat it. I have started using coconut oil more and more in baking as it gives the most amazing subtle flavour and I have very good results with it 🙂

  4. whippingitup permalink
    August 2, 2010 3:59 PM

    Looks DELISH, as usual Colleen!

    • August 2, 2010 4:42 PM

      Thank you so much Lana, good to see you back again :o) xx

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