Preheat the oven to 400 F.

Line a large sheet-an with parchment paper.

Toss the rhubarb and sugar in a bowl and set aside for 10 minutes.

Roll out the puff pastry sheet into a long rectangle on a floured surface. Transfer to the baking sheet.

Spread the pistachio cream lengthwise on half of the puff pastry sheet leaving a 1/4 inch frame on the 3 edges.

Sprinkle the chopped pistachios over the cream

Sprinkle breadcrumbs on the other side of the puff pastry sheet.

Drain the rhubarb and distribute on top of the breadcrumbs leaving a 1/4-inch frame on the 3 edges.

Fold in half placing the pistachio cream side over the rhubarb side.

Seal the edges with your fingers and gently roll it over until the seam is on the bottom.

Brush the melted butter over the top.

Bake 30 minutes.

Let cool 15 minutes. Carefully transfer to a wire rack and place it back over the parchment lined baking sheet.

Let cool completely.

Whisk together the powdered sugar and pistachio syrup.

Pour the glaze over the top of the strudel.

Sprinkle with chopped pistachios.

When the glaze has hardened, cut and serve.