250g/9oz frozen or fresh rhubarb
400g/14oz strawberries, halved
4 cardamom pods, seeds removed and crushed
25g/1oz caster sugar
2–3 tbsp demerara sugar, for sprinkling
handful pistachios, shelled and chopped
2 drops rose extract or 1 tsp rosewater (see recipe tip)
pinch of salt
225g/8oz self-raising flour, plus extra for dusting
1 vanilla pod
55g/2oz cold unsalted butter, cubed, plus extra for greasing
clotted cream
1 free-range egg, beaten, for glazing
125ml/4fl oz full-fat milk