Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Saffron Pears and Rhubarb with Ricotta
Introduction
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
Ingredients
| good saffron | |
| boiling water | |
| caster sugar | |
| firm, round, ripe pears, cut into ½cm slices | |
| olive oil, for brushing | |
| sticks of rhubarb, forced if in season | |
| ricotta | |
| toasted hazelnuts | |
| fresh mint leaves |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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