Rhubarb Strawberry Phyllo Tart

Filling: In saucepan, bring rhubarb, vanilla, orange rind, cinnamon, nutmeg and cloves to simmer over medium heat. Stir sugar with flour; stir into rhubarb mixture and cook, stirring often, until thickened, about 8 minutes. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

In small bowl, combine almonds, bread crumbs and sugar; set aside.

 Keeping remainder covered with damp towel to prevent drying out, lay 1 sheet of phyllo on greased 12-inch (30 cm) pizza pan, aligning 1 short end with inside edge of pan and letting other short end extend over opposite side. Brush entire sheet with some of the butter; sprinkle with 1 tbsp (15 mL) of the almond mixture.

Lay second sheet at angle on top of first, overlapping by about 3 inches (8 cm); brush with butter and sprinkle with 1 tbsp (15 mL) more almond mixture. Repeat with remaining phyllo, overlapping and sprinkling with almond mixture between each and leaving equal overhang all around pan.

Spoon filling onto centre of phyllo; sprinkle with strawberries. Starting with last sheet, fold phyllo sheets over, 1 at a time, folding ends back to create 4-inch (10 cm) gap in centre. Crumple ends into loose cluster around gap, brushing tops of each lightly with butter and sprinkling with almond mixture.

Bake in centre of 375°F (190°C) oven until phyllo is crisp and golden, about 35 minutes. Let cool on rack. Using serrated knife, cut into wedges.

Source : Canadian Living Magazine: May 2002