Matt Tebbutt served up a delicious rhubarb and pistachio tart with creme fraiche on Saturday Kitchen.

The ingredients are: 200g caster sugar, 3cm fresh ginger, thinly sliced, 3 tbsp grenadine, 400g rhubarb, chopped and ½ brioche loaf.

For the pistachios: 100g butter, 100g caster sugar, 2 free-range eggs and 100g pistachios, shells removed and blitzed.

To serve: 50g Iranian slivered pistachios and 400g creme fraiche.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.