Rhubarb Strudel

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.