Baked quince with rhubarb, ginger, orange and rum

Baked quince with rhubarb, ginger, orange and rum. Photo / Babiche Martens

Serves 4

2 quinces
3 stalks of rhubarb
50g butter
Zest of one orange and juice of three
2 tsp freshly grated ginger
1 Tbs rum
1/2 cup water
2 Tbs brown sugar
Mascarpone or cream to serve

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.