Rhubarb and pistachio tart recipe
 This dessert is fairly simple to make as the base is brioche slices rather than pastry so no rolling or blind baking! 200g/7oz caster sugar 3cm/1in fresh ginger, thinly sliced3 tbsp grenadine 400g/14oz rhubarb, chopped½ brioche loaf 200g/7oz caster sugar 3cm/1in fresh ginger, thinly sliced 3 tbsp grenadine 400g/14oz rhubarb, chopped ½ brioche loaf 100g/3½oz butter 100g/3½oz caster sugar 2 free-range eggs 100g/3½oz pistachios, shells removed and blitzed 100g/3½oz butter 100g/3½oz caster sugar 2 free-range eggs 100g/3½oz pistachios, shells removed and blitzed 50g/1¾oz slivered pistachios400g/14oz crème fraîche 50g/1¾oz slivered pistachios 400g/14oz crème fraîche Method To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a wide pan.Add the rhubarb to the pan and simmer on the stove top for 1 minute or until just tender. Remove from the heat, cover and allow to cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small pan. Bring the strained liquid to the boil and simmer until it is reduced to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze. To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 in ovenproof pie dish. To make the pistachio paste, cream the butter and sugar until light and fluffy with a handhed electric whisk. Slowly add the eggs, a bit at a time, until incorporated. Stir in the ground pistachios to bind and create a paste consistency. Preheat the oven to 200C/180C Fan/Gas 6. Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the pistachios. Bake for 35–40 minutes until set. When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche. To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a wide pan. To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a wide pan. Add the rhubarb to the pan and simmer on the stove top for 1 minute or until just tender. Remove from the heat, cover and allow to cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small pan. Add the rhubarb to the pan and simmer on the stove top for 1 minute or until just tender. Remove from the heat, cover and allow to cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small pan. Bring the strained liquid to the boil and simmer until it is reduced to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze. Bring the strained liquid to the boil and simmer until it is reduced to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze. To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 in ovenproof pie dish. To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 in ovenproof pie dish. To make the pistachio paste, cream the butter and sugar until light and fluffy with a handhed electric whisk. Slowly add the eggs, a bit at a time, until incorporated. Stir in the ground pistachios to bind and create a paste consistency. To make the pistachio paste, cream the butter and sugar until light and fluffy with a handhed electric whisk. Slowly add the eggs, a bit at a time, until incorporated. Stir in the ground pistachios to bind and create a paste consistency. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the pistachios. Bake for 35–40 minutes until set. Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the pistachios. Bake for 35–40 minutes until set. When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche. When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche.