Name: Quince and rhubarb cobbler
Prep time: 45 min
Cook time: 220 min
Total time: 265 min
Yield: 8
Ingredients: 4 medium quinces; 2 cup (440g) caster sugar; 3 cup (750ml) water; 1 strip lemon rind; 6 stems rhubarb, trimmed, cut into 5cm lengths; 2 tablespoon lemon juice; 2 tablespoon almond kernels, sliced; 1 1/2 cup (225g) self-raising flour; 1/3 cup (75g) caster sugar; 1 pinch salt; 150 gram butter, chopped; 1/4 cup (60ml) buttermilk; 1 teaspoon vanilla essence

Quince and rhubarb cobbler

This beautiful baked cobbler is beautiful served spooned up with a big dollop of fresh cream. Sweet, stewed quince and rhubarb sits perfectly under a golden, crumbly topping. Sink your spoon into this glorious dessert to discover the ultimate comfort food.

Serves 8

Prep

45M

Cook

3H 40M

Total

4H 25M

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Ingredients

4 medium quinces

2 cup (440g) caster sugar

3 cup (750ml) water

1 strip lemon rind

6 stems rhubarb, trimmed, cut into 5cm lengths

2 tablespoon lemon juice

2 tablespoon almond kernels, sliced

1 1/2 cup (225g) self-raising flour

1/3 cup (75g) caster sugar

1 pinch salt

150 gram butter, chopped

1/4 cup (60ml) buttermilk

1 teaspoon vanilla essence

Method

1.Peel and core quinces. Cut each quince into 6-8 wedges.

2.Combine sugar, water and rind in a large saucepan; stir until sugar dissolves. Bring to the boil. Add quince and reduce heat. Simmer, covered, 1 hour. Uncover. Simmer, stirring occasionally, 1 1/2 hours, or until quince is tender and syrup is rosy-pink in colour.

3.Preheat oven to 180°C (160°C fan-forced). Grease a 2-litre (8-cup) capacity ovenproof dish.

4.Using a slotted spoon, remove quinces from syrup. Place in prepared dish with rhubarb. Top quince mixture with lemon juice and enough syrup to almost cover the fruit.

5.To make topping: sift flour, sugar and salt into a large bowl. Rub in butter with fingertips. Make a well; add combined buttermilk and vanilla. Use a butter knife to “cut” the milk through the flour mixture, mixing to a soft, sticky dough.

6.Drop teaspoonfuls of topping over hot fruit; sprinkle with almonds. Bake 1 hour, or until top is browned.

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Ingredients

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