Oooops - I seriously thought I designed this recipe last year. Nope it was the year before, 2018!!!! It has been at the back of my mind to get this recipe (& my other quince pudding recipes) on the website but I didn't think it had been that long. Anyway, better late than never :). 

  

Ingredients

Crumble topping

50 g Bakers' Magic Gluten free flour

 50 g Brown sugar

50 g Butter (finely chopped)

50 g Buckwheat flakes

 

Filling

300 g Quince puree

215 g Rhubarb (or more depending on taste preference)

50 g Honey

 

 

Method 

Turn oven on to 170^oC (fan forced). 

Wash the rhubarb & cut the stems into approximately 5 cm pieces. 

Put quince puree, cut rhubarb and honey into a medium sized saucepan. Boil the mix, with stirring, for approximately 8 mins. 

Taste the quince & rhubarb mix. If it is too tart add in a little more honey.

Use a food processor (easiest way but it can be done by hand) to mix together the flour, sugar & butter until the mix is like breadcrumbs. Don't over mix it. If you do, cool the mix, then chop up the dough with a knife. 

Stir in the buckwheat flakes.

Transfer the quince & rhubarb mix to a baking dish or dishes. I used 4 individual 250 ml glass dishes. 

Sprinkle the crumble topping on top of the filling. 

Transfer dish or dishes to the oven and bake for 20 - 35 mins. The length of time will depend on the size of the dish and how warm the filling was before it went into the oven.

Serve with cream and/or ice cream.

Simply enjoy!