Recipe

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
  • 1
    Peel and core quinces; cut each quince into six or eight wedges.
  • 2
    Stir 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.
  • 3
    Preheat oven to 180°C/350°F. Grease a 2-litre (8-cup) ovenproof dish.
  • 4
    Using a slotted spoon, remove quince from syrup; place in dish with rhubarb. Add juice and enough syrup to quince mixture to almost cover fruit.
  • 5
    Make 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.
  • 6
    Drop teaspoonfuls of topping over hot fruit, sprinkle with almonds.
  • 7
    Bake cobbler 1 hour or until top is browned.

Notes

Serve with vanilla ice-cream, thick (double) cream or custard.

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