- Portion size 8 servings
- Credits : © CanadianLiving.com
- 4 cups (1 L) 1/2-inch (1 cm) pieces of rhubarb
- 1 cup granulated sugar
- 2 tablespoons quick-cooking tapioca
- 1 teaspoon grated lemon rind
- 6 sheets phyllo pastry
- 1/2 cup butter melted (approx)
- 1/3 cup fine dry bread crumbs
- icing sugar
Place rhubarb in bowl and toss with sugar, tapioca, and lemon rind; set aside.
Place 1 sheet of phyllo on damp tea towel. Cover remaining phyllo with damp cloth. Brush sheet with some of the butter; sprinkle with 1 tbsp (15 mL) bread crumbs. Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs.
About 2 inches (5 cm) from one long edge of pastry, spoon rhubarb mixture lengthwise down pastry in 3-inch (8 cm) wide strip, leaving 2-inch (5 cm) border of pastry at each short end.
Starting at long edge nearest filling, carefully begin to roll phyllo over filling.
Roll up strudel jelly roll-style, folding in edges as you roll.
Roll up firmly but allow a little slack for expansion. Carefully place strudel seam side down on greased baking sheet. Brush with butter.
Cut 7 slits in top. Bake in 400°F (200°C) oven for 30 to 35 minutes or until crisp and golden. Transfer to rack or serving platter. Just before serving warm or at room temperature, dust with icing sugar.