Rhubarb and quince cobbler
This rhubarb and quince cobbler is a stunning dessert to enjoy on a cool evening - especially with a dollop of ice cream!
- 4 hrs cooking
- Serves 8
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Ingredients
Rhubarb and quince cobbler
- 4 quinces (1.4kg)
- 2 cup (440g) caster (superfine) sugar
- 3 cup (750ml) water
- 1 strip lemon rind
- 6 trimmed stems rhubarb (375g), cut into 5cm (2-inch) lengths
- 2 tablespoon lemon juice
- 2 tablespoon almonds, sliced thickly
- 1 1/2 cup (225g) self-raising flour
- 1/3 cup (75g) caster (superfine) sugar
- large pinch salt
- 150 gram (4½ ounces) butter, chopped
- 1/4 cup (60ml) buttermilk
- 1 teaspoon vanilla extract
Method
Rhubarb and quince cobbler
- 1Peel and core quinces; cut each quince into six or eight wedges.
- 2Stir sugar, the water and rind in a large saucepan over low heat until sugar dissolves; bring to the boil. Add quince. Reduce heat to low; simmer, covered, 1 hour. Uncover; simmer, stirring occasionally, 1½ hours or until quince is tender and syrup is rosy-pink in colour.
- 3Preheat oven to 180°C/350°F. Grease a 2-litre (8-cup) ovenproof dish.
- 4Using a slotted spoon, remove quince from syrup; place in dish with rhubarb. Add juice and enough syrup to quince mixture to almost cover fruit.
- 5Make topping by sifting flour, sugar and salt into a large bowl; rub in butter with fingertips. Make a well; add combined buttermilk and extract. Use a butter knife to "cut" milk mixture through dry ingredients to a soft, sticky dough.
- 6Drop teaspoonfuls of topping over hot fruit, sprinkle with almonds.
- 7Bake cobbler 1 hour or until top is browned.
Notes
Serve with vanilla ice-cream, thick (double) cream or custard.
