Clodagh McKenna served up a delicious rhubarb and pistachio tart with rosewater on This Morning.

The ingredients for the pastry are: 180g plain flour, 140g butter, cubed and chilled and 1 tablespoon caster sugar.

For the filling: 400g rhubarb, sliced into 2.5cm pieces on the diagonal, 80g caster sugar and 1 tbsp rosewater (optional).

For brushing : 1 egg, beaten with 1 tablespoon of milk, 1 tbsp of brown sugar and 1 tbsp pistachios, finely chopped.

See recipes by Clodagh in her book titled : Clodagh’s Weeknight Kitchen: Easy & exciting dishes to liven up your recipe repertoire available from Amazon now.