1. For the rhubarb topping clean the rhubarb and cut it into 2-inch (5cm) pieces. If your rhubarb stalks are thick you might want to cut the pieces in half lengthwise as well. Set aside.

2. Add the sugar, lemon, and orange zest, as well as the juices to a large frying pan. Split the vanilla bean pot lengthwise, remove the seeds, and add both to the frying pan as well. Bring everything to a boil over medium heat and let simmer until the sugar has dissolved completely – takes about 2-3 minutes. Next, add the rhubarb and let it simmer gently – about 3-5 minutes. You want the rhubarb to be soft but not falling apart. Remove the rhubarb (e.g. with two forks) from the pan and place it on a plate. Let the remaining liquid in the pan simmer while stirring constantly until nicely thickened – this takes another 2-3 minutes. Remove the frying pan from the heat, add the orange blossom water, and stir in. Add the rhubarb back to the thickened syrup and let cool down completely (at least 1-2 hours).

3. Preheat the oven to 350°F (180°C). Lightly grease a 10-inch (25cm) tart tin* with a loose bottom. Take the filo pastry out of the fridge and let come to room temperature (still wrapped) for about 10 minutes. Melt the butter and let cool down a bit.

4. Take the filo pastry sheets out of the package and place them on your work surface. Brush each sheet of filo pastry with melted butter and place them one after another in the prepared tart tin. Rotate the sheets lightly each time you add them to the tart tin and press them gently down and to the sides of the tin to create a nice base for the tart. You can either trim overlapping pastry sheets for a clean look or leave them as they are for a more rustic look (like I did). Place a sheet of baking parchment on the pastry sheets and fill up with bake weights*. Blind bake the tart for about 25-30 minutes until the pastry sheets look slightly golden. Remove the baking weights and brush the base with some melted butter (you should have some leftovers) and bake another 5-10 minutes until the bottom is also lightly golden. Remove from the oven and let cool down completely.

5. For the filling add the heavy cream and confectioners’ sugar to a bowl and mix until stiff peaks form. Add the yogurt, orange blossom water, and vanilla extract and mix until well combined and thick. Place in the fridge for about 30 minutes.

6. Remove the tart base from the baking tin and place on a serving plate. Spoon the cream filling into the cooled tart base and top with rhubarb. You can add the vanilla bean pod as well for decorations, but don’t eat that ;) Drizzle with some more rhubarb syrup and sprinkle with chopped pistachios. Serve with the leftover syrup on the side, so everybody can add more to their liking (optional).