Quince, Cardamom and Rhubarb Crumble

Quinces are a versatile fruit that can be used in virtually any recipe in place of apples. When stewed, they take on a pretty pink colour which is added to by the magenta rhubarb in this recipe. The honey and cardamom in the fruit base for this crumble give a fragrant, delicate flavour that makes a nice change from the more traditional addition of cinnamon or nutmeg. Almonds provide a lovely crunchy sweetness to add a textural highlight to the topping. Serve with icecream or custard.
Serves: 4 - 6
Preparation time: 25 minutes

4 large quinces (about 1kg)
5 stalks rhubarb
5 green cardamom pods, bruised
1 tblsp honey
1 cup muesli
100g butter, softened
1 tblsp flour
2 tblsp brown sugar
1 tblsp desiccated coconut
1 generous handful of almonds
Quince, Cardamom and Rhubarb Crumble


Preheat oven to 200C. Peel quinces and cut into large chunks. Cut rhubarb into 2cm pieces. Stir together in a microwave-safe baking dish along with the cardamom and the honey. Microwave on high for approximately 10 minutes. Alternatively, cook gently in a saucepan until tender.
While fruit is cooking, stir together remaining ingredients except almonds. Spread across the top of the cooked fruit and sprinkle almonds across the top. Bake in the oven until topping is lightly browned and crunchy (this won't take long so keep an eye on it).
*Recipe by Elise Ruthenbeck