Baked quince with rhubarb, ginger, orange and rum
Photo by Babiche Martens
- Preheat oven to 160C. Quarter the quinces, removing the core. Slice the rhubarb.
- Grease a baking dish liberally with the butter, then add the rhubarb and the quince. Add the orange zest and juice. Add the ginger, rum, water and sugar.
- Cover with baking paper and cook slowly for 3 hours, checking regularly and adding more water if necessary. Serve hot with mascarpone or cream.