Simon Rimmer served up delicious rhubarb and date turnovers dessert on Sunday Brunch.

The ingredients are: 8 x circles of rolled puff pastry 6”, Egg wash, 100g sugar, 500g rhubarb, 200g sugar, 1 vanilla pod, Zest 1 orange, 5g cinnamon, 150g medjool dates,200g crème fraiche, 5ml rose water, 100g shop bought ready made custard and 70g lighly crushed pistachios.