Thanks to Nikki Vincent for providing this recipe




200g shelled pistachios, finely chopped
250g rhubarb (approx. 3 sticks), sliced very thinly
150g golden caster sugar
1 orange
1 pack ready-made filo pastry
150g unsalted butter, melted
200ml runny (clear) honey
a splash of orange flower water (optional)



Put the chopped rhubarb, pistachios and sugar in a bowl with the finely grated zest of an orange and mix well
Lay the pastry out flat and while not using it, place a clean damp tea towel over it, to stop the pastry drying out
Cut the pastry into three equal sections along the narrower width
Brush each layer of the first third with the melted butter, laying the sheets on top of each other into a small baking dish (approx 25 x 15cm)
Spread half the rhubarb mixture over the pastry
Layer the second buttered, third of pastry
Spread the remainder of the rhubarb
Layer the last buttered, third of pastry
Using a sharp knife cut through the baklava to make a diagonal pattern
Bake 180c degrees for 40-45mins until crispy and golden
Remove from the oven and cool completely
Gently warm the honey, juice from half the orange and a splash of orange water
Poor over the Baklava and leave to cool
Chill overnight