Quince And Rhubarb Cobbler

• 4 medium quinces
• 2 cups sugar
• 1 None strip lemon peel
• 6 stems rhubarb, trimmed and cut into 2-inch lengths
• 2 tbsp lemon juice
• None None FOR THE TOPPING
• 1 1/2 cups self-rising flour
• 1/3 cup sugar
• 1 pinch salt
• 10 tbsp (1 1/4 sticks) butter, chopped
• 1/4 cup buttermilk
• 1 tsp vanilla extract
• 2 tbsp sliced almonds

1. Peel and core quinces. Cut each quince into 6-8 wedges. Place sugar, 3 cups water and lemon peel in a large saucepan on low heat. Stir until sugar dissolves. Bring to a boil. Add quince. Reduce heat to low; cover and simmer 1 hour. Uncover. Simmer, stirring occasionally, 1 1/2 hours, or until quince is tender and syrup is rosy-pink in color.
2. Preheat the oven to 350u0b0F. Grease a 2-quart baking dish.
3. Using a slotted spoon, remove quinces from syrup. Place in prepared dish with rhubarb. Add lemon juice and enough syrup to almost cover the fruit.
4. For the topping, sift flour, sugar and salt into a large bowl. Rub in butter with fingertips. Add buttermilk and vanilla. Use a butter knife to "cut" the milk through the flour mixture, mixing to a soft, sticky dough. Drop teaspoonfuls of topping over hot fruit. Sprinkle with almonds.
5. Bake 1 hour, or until top is browned.

sugar, lemon peel, rhubarb, lemon juice, topping, flour, sugar, salt, butter, buttermilk, vanilla, almonds

Taken from recipes-plus.com/api/v2.0/recipes/24092 (may not work)