For the Crème Brûlée
600ml double cream
2 vanilla pods, seeds scraped
3 tbsp caster sugar
6 egg yolks
For the Pistachio Sponge
75g peeled green pistachios
75g granulated sugar
20g plain flour
4 (150g) eggs whites
For the Pistachio Nougatine
80g granulated sugar
50g bright green pistachios
For the Poached Rhubarb
500g thin Yorkshire rhubarb cut into 2cm x 2cm dice
2 tbsp grenadine
To make the brûlée, heat the cream, vanilla and caster sugar until hot, pour on to the eggs and whisk thoroughly, chill. Pour into a vacuum bag, seal and then steam at 75°C for 60 minutes. Transfer to a piping bag, chill.
For the sponge, blitz all the ingredients in a food processor (on a high speed) for two minutes until very smooth. Transfer to a foam gun, load with two pellets, shake well and chill for two hours.
For the nougatine, preheat the oven to Fan Plus at 190°C. In a small heavy based pan make a dark caramel with the granulated sugar. When almost dark, remove from the heat and throw in the pistachios. Mix thoroughly and carefully pour onto some greaseproof paper or a silicone mat.
When cool, break into pieces and place into a food processor, blitz until quite smooth. Then evenly distribute on to a tray lined with either greaseproof or the mat and bake in the oven for 2 minutes until just melted. Remove from the oven, carefully slide the matt from the tray and allow to cool slightly, then peel back and let the tuille harden. Break into bite sized pieces.
Make the grenadine syrup; heat the water and sugar until just dissolved, remove from the heat, add the grenadine and allow to chill. When cold, add the diced rhubarb.
Steam the rhubarb; vacuum pack the rhubarb in the syrup (one layer) and steam at 61°C for 15 minutes, allow to cool. Pass the cooking liquor and reduce until syrupy, chill.
Cook the pistachio sponge; when ready to serve: pipe the pistachio sponge into a greased plastic tub or cup and microwave on 850W for 45 seconds. Break into bite size pieces.