Name: Giant Rhubarb And Pomegranate Millefeuille
Prep time: 1 h 10 min
Cook time: 50 min
Yield: 18-20
Ingredients: 1.2kg rhubarb, cut into 3cm lengths; 70g caster sugar; 4 tbsp grenadine mixed with 600ml water; 3 x 320g sheets puff pastry; 30g icing sugar, plus extra to dust; 250g pomegranate seeds; For the pastry cream; 960ml whole milk; 1 tbsp vanilla bean paste or extract; 9 medium egg yolks; 270g caster sugar; 6 tbsp cornflour; 1.2 litres double cream

VMG Recipes