Simon Rimmer served up a delicious rhubarb and custard tart with caramel ice cream on Sunday Brunch.

The ingredients : 4 sticks rhubarb, cut into 75mm pieces, 100g sugar, 1 tsp ground star anise, the zest and juice of 1 orange, 1 cinnamon stick, 2 eggs and 3 yolks, 100g sugar, 1 tsp vanilla, 2 tbsp cornflour, 300ml milk and 300ml double cream.

For the pastry: 225g flour, 100g butter, 25g sugar, 1 egg and a little milk to bind in blender.

To serve: caramel ice cream or pouring cream.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.