Rhubarb and quince with prosecco and thick Jersey cream

Serves 4

Layer the rhubarb and quince on to dessert plates, interspersed with generous dollops of thick Jersey cream (Lisa Barber)

4 quince
100g/31/2oz caster sugar
The peel of one lemon
3 bay leaves
1 vanilla pod, split in half lengthwise
Enough water to just cover

For the rhubarb

5 sticks of rhubarb
100g/31/2oz caster sugar
200ml/7fl oz prosecco or another sparkling wine
120ml/4fl oz thick Jersey cream

Heat the oven to 180C/350F/Gas4. Now cut the quince in half and then into quarters lengthwise. Place on a baking tray and add the sugar, lemon, bay leaves and vanilla pod, and enough water to cover.

Cover with foil and place on the middle shelf of the oven, bake for an hour, then remove the foil and return to the oven to roast for a further 30 minutes. Remove from the oven, drain the water and allow to cool.

Now wash the rhubarb and cut into two-inch pieces. Place it in a heavy-based pan and sprinkle over the sugar, pour in the prosecco and place over a low heat. Cook for 10 minutes or until the rhubarb has softened but still retains its shape.

Remove from the stove and allow to cool to room temperature. When both the fruits are cool, place in the fridge to chill for an hour or two. To serve, layer the rhubarb and quince on to dessert plates, interspersed with generous dollops of thick Jersey cream.