Baked quince with rhubarb, ginger, orange and rum

Babiche Martens

Ingredients

3 stalks	Rhubarb
2	Quinces (Main)
50 g	Butter
3	Oranges, zest and juice of
2 tsp	Ginger, freshly grated
1 Tbsp	Rum
½ cup	Water
2 Tbsp	Brown sugar
1 to serve	Mascarpone, or cream

Directions

1. Preheat oven to 160C. Quarter the quinces, removing the core. Slice the rhubarb.
2. 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.
3. Cover with baking paper and cook slowly for 3 hours, checking regularly and adding more water if necessary. Serve hot with mascarpone or cream.