Rhubarb Strudel
Servings: 8
Ingredients:
-
4 cups (1 L) 1/2-inch (1 cm) pieces of rhubarb
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) quick-cooking tapioca
1 tsp (5 mL) grated lemon rind
6 sheets phyllo pastry
1/2 cup (125 mL) butter, melted (approx)
1/3 cup (75 mL) fine dry bread crumbs
Icing sugar
Preparation:
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.
Source
© CanadianLiving.com
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