Method:

• Wash the rhubarb and cut into 2.5cm - 3cm slices.

• Heat a frying pan or sauté pan over medium heat, add the rhubarb pieces and cook for 6 - 8 minutes maximum. They should be softened but not dissolved into compote. Leave to cool.

• Pre-heat oven 180°C and line a rectangular oven tray with greased non-stick baking parchment.

• In a clean bowl, whisk the egg whites with electric beaters on full speed until very stiff — or use a stand mixer with the whisk attachment.

• Gradually add the sugar — a tablespoon at a time — and still on high speed, whisk well, making sure the whites are back to being stiff peak between each addition.

• Spread the meringue mixture over the lined oven tray to form a rectangle roughly 30cm x 40cm.

• Bake for about 25 - 30 minutes until crisp and firm to the touch then leave to cool on a wire rack.

• Cut another sheet of baking parchment (the same size as the one used for the meringue) and place it on top of the cooked meringue. Carefully flip the meringue over so it is now on top of the new piece of baking parchment and carefully peel the paper from the base.

• Lightly whip the cream to soft peak stage. Reserving some whipped cream to decorate the top of the roulade, spread the cream over the top of the meringue.

• Reserving some of the prettiest pieces of rhubarb, scatter the rest over the cream.

• Reserving a tablespon or so of the chopped pistachion nuts for decoration, sprinkle the rest evenly over the rhubarb.

• Roll the meringue — along the longer sides of the rectangle. Use the paper to help you — it’s important to keep the roll as tight as possible. Decorate with the remaining cream, rhubarb and pistachio nuts.

• Place on a serving platter and refrigerate until ready to eat.
  
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