Poached Pears And Rhubarb With Squirrel Gully Saffron And Muntrie Powder

Serves 4 People
INGREDIENTS :
6 pears, peeled, quartered and seeds removed
200mls water
100 milligrams Squirrel Gully Saffron ( approx. 12 threads )
2 teaspoons Muntrie Powder ( this is an Australian native ingredient available online at www.natif.com.au. )
1 cup sugar
300 grams rhubarb, washed and cut into into 4cm long batons.
I teaspoon lemon zest
METHOD :
Preheat oven to 180°C
Poach the pears in a small saucepan with the water, saffron, muntrie powder and half of the sugar on medium heat for approx. 20 mins. Meanwhile, in a mixing bowl , toss the rhubarb with lemon zest and the remainder of the sugar. Bake the rhubarb on a silicon mat or baking paper for approx. 30 minutes.
Allow the pears and rhubarb to cool slightly before combining the fruits. Preserve in sterilised jars.