Simon Rimmer served up a delicious rhubarb pie with custard on Sunday Brunch.

The ingredients for the pastry are: 225g plain flour, 115g butter, cold and cubed, 50g icing sugar, Pinch salt, 1 egg yolk and Egg wash.

For the filling : 450g forced Yorks rhubarb, 1 teaspoon vanilla, 2 teaspoons ground ginger, Zest 1 orange and 200g golden caster sugar.

Serve with lashings of custard.

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