Simple and delicious. The twist here is the base is made from brioche slices instead of pastry.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
Dietary
Vegetarian

From Saturday Kitchen
Ingredients
For the tart
- 200g/7oz caster sugar
- 3cm/1in fresh ginger, thinly sliced
- 3 tbsp grenadine
- 400g/14oz rhubarb, chopped
- ½ brioche loaf
For the pistachios
- 100g/3½oz butter
- 100g/3½oz caster sugar
- 2 free-range eggs
- 100g/3½oz pistachios, shells removed and blitzed
To serve
- 50g/1¾oz Iranian slivered pistachios
- 400g/14oz crème fraîche
Method
To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a saucepan. Place the rhubarb in a roasting dish and pour over the grenadine mixture. Heat on the stove top for 1 minute then cover and cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small saucepan.
Reduce the liquid over a high heat to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze.
To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 ovenproof pie dish.
To make the pistachios, blitz the butter and sugar until soft and slowly add the eggs until incorporated. Add the blitzed pistachios to bind and create a paste consistency.
Preheat the oven to 200C/180C Fan/Gas 6. Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the Iranian pistachios. Bake for 35–40 minutes until set.
When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche.