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  • New Zealand Woman’s Weekly

    PUDDING plea sure

    Jun 26, 2022 4 minutes

    Quince & rhubarb cobbler

    PREP + COOK TIME 4 HOURS SERVES 8

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

    TOPPING

    1 ½ cups (225g) self-raising flour
    ¹/ ³ 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, water and lemon rind in a large saucepan over low heat until sugar dissolves. Bring to the boil and add

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