Rhubarb cream roll

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1.

Clean the rhubarb andwash, cut a piece of rhubarb into strips and set aside. Cut the rest of the rhubarb into pieces. Mix the starch with 5 tablespoons of nectar until smooth. Bring 125 ml of nectar and 2 tablespoons of sugar to the boil. Add rhubarb and simmer covered for 6-8 minutes. Stir in the mixed starch and simmer for approx. 1 minute, then allow to cool. Separate eggs. Beat the egg white until stiff, pour in 100 g of sugar, 1 packet of vanilla sugar and salt. Stir in egg yolks one at a time. Mix the flour and baking powder, sift into the egg mixture and fold in. Line a baking sheet (approx. 30 x 38 cm) with baking paper. Put the mixture on top and spread it on. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Sprinkle a clean tea towel with sugar. Overturn the biscuit plate, carefully peel off the baking paper. Roll up the short side with the tea towel and allow to cool. Mix the cream setting agent, 50 g sugar and 1 packet of vanilla sugar. Beat 450 g cream until stiff. Let the cream setting mixture trickle in. Unroll the sponge cake. Put the cream on top and spread it on. Spread the rhubarb compote on top, roll everything up again. Chill for at least 1 hour. Heat 5 tablespoons of nectar and 1 tablespoon of sugar, sauté rhubarb strips for 2-3 minutes. Take out and let cool down. Whip 150 g cream until stiff, brush the roll with it. Spread the rhubarb strips in the middle. Sprinkle the roll with crumbled meringue on the edge

2.

1 1/2 hours waiting time