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  • The Australian Women’s Weekly Food

    Winter heartwarmers

    May 31, 2021 6 minutes

    QUINCE & RHUBARB COBBLER

    PREP + COOK TIME 4 HOURS SERVES 8

    4 medium quinces (1.4kg)
    2 cups (440g) caster sugar
    3 cups (750ml) water
    1 long strip lemon rind
    6 trimmed stems rhubarb (375g), cut into 5cm lengths
    2 tablespoons fresh lemon juice
    2 tablespoons sliced natural almonds
    1 tablespoon icing sugar

    TOPPING

    1½ cups (225g) self–raising flour
    ⅓ cup (75g) caster sugar
    150g butter, chopped
    ¼ cup (60ml) buttermilk
    1 teaspoon vanilla extract

    1 Peel and core quinces; cut each into 6 or 8 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, for 1 hour. Uncover; simmer, stirring occasionally, for 1½ hours or until quince is tender and syrup is rosy pink.

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

    Using a slotted spoon, remove quince from syrup; place in dish with rhubarb. Add

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