1. For the pickles, cut the rhubarb into 5cm long batons, place them in an appropriate sized container with a lid. To make the pickle liquor lightly toast the peppercorns and mustard seeds in a small frypan over low heat until they are fragrant, cool and crush lightly in a mortar and pestle, or the base of a saucepan in a pinch. Mix all ingredients, except for rhubarb in a saucepan and bring to the boil. Pour over rhubarb batons, making sure that are fully covered with liquor. Leave to cool, pop the lid on and leave to sit overnight. Then cut each baton in half.

2. Heat a grill plate or barbecue on high heat until very hot. Toss jalapeños in a little oil and salt and place on the grill to blister and blacken. Let them sit I=until the y are cool enough to handle, then split in half and remove the seeds, dice into small pieces.

3. Mix all dressing ingredients together in a small container or jar with lid and shake well to mix.
Slice nectarine flesh away from seed and cut into odd spaced pieces.

4. To serve mix the nectarine, pickled rhubarb and chopped chillies in a bowl and season with the white soy dressing. Spoon the straciatella into the centre of a flat bottomed bowl or plate and seater over the fruit. Finish with lots of black pepper.