John Torode and Lisa Faulkner served up a delicious rhubarb and custard tart on John and Lisa’s Weekend Kitchen.

The ingredients are: 500g fresh rhubarb, trimmed & cut into 2 inch pieces , 2 tbsp grenadine syrup , 4 tbsp caster sugar and 11 vanilla pod, seeds removed.

For the Pastry: 300g plain flour, 50g icing sugar, 150g cold cubed butter, 1 egg, beaten plus 1 extra for glazing and 2 tbsp iced cold water.

(You can of course use one pack of shop-bought shortcrust pastry instead of making your own.)

For the Custard: 600ml double cream, 2 medium eggs, 110g caster sugar, 1 vanilla pod, seeds removed and 4 tbsp brandy.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.