Simon Rimmer and Pixie Lott served up strawberry, rhubarb and ginger tart on Sunday Brunch.

The ingredients for the pastry are: 225g plain flour, 100g butter, 50g icing sugar, 50ml water and egg to glaze.

For the filling: 200g rhubarb, 70g demerara sugar, 150g sliced strawberries, 30g crushed amoretti biscuits, 10g finely chopped ginger in syrup, 1 egg, icing sugar and thick double cream to serve.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.