Saffron Pears and Rhubarb with Ricotta

Name: Rukmini Iyer's Saffron Pears and Rhubarb | Easy BBQ Dessert
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 1 large pinch of good saffron; 150ml boiling water; 150g caster sugar; 3 firm, round, ripe pears, cut into ½cm slices; olive oil, for brushing; 12 sticks of rhubarb, forced if in season; 4 tbsp ricotta; A handful of toasted hazelnuts; A few fresh mint leaves

by Rukmini Iyer from The Green Barbecue

This super simple dessert pairs lightly charred pears and rhubarb with creamy ricotta, toasted hazelnuts and a smoky saffron syrup. Perfect for hot summer evenings around the barbecue.

Vegetarian Gluten-Free Quick

Serves 4

Total 25 min

Prep 15 min

Cook 10 min

Easy

Introduction from Rukmini Iyer

I made this dish for my Dutch publishers on a visit to my flat just before Lockdown 2020 kicked in – so at the time of writing this is a nostalgic dish, as I made it the last time I entertained at home. It’s a light, elegant end to a party