Judith’s Rhubarb Strudel

This is the time for a perfect dessert with rhubarb.  Make sure you try this, it is truly awsome.

  • 4 cups sliced rhubarb
  • 3/4 cups granulated sugar
  • 2 tbsp quick cooking tapioca
  • 2 tbsp chopped ginger in syrup
  • 1 tbsp grated orange zest
  •  combine and set aside.
  • 6 sheets phyllo pastry
  • 1/3 cup melted butter
  • 1/3 cup fine bread crumbs, divided
  • Icing sugar for dusting

Preheat oven to 400 degrees.

Place one sheet phyllo on clean work surface. Cover remaining sheets with damp towel so not to dry out.  On each sheet cover with melted butter and sprinkle bread crumbs. Repeat for all six layers.

Spread rhubarb mixture on top, leaving two inch border. Fold in sides, and roll up jelly roll style.

Place seam side down on parchment lined cookie sheet and cut five slots in top of pastry to allow steam out.

Bake for thirty minutes or until golden. Sprinkle with icing sugar. Trust me, you can’t make enough of this stuff, even when you say you don’t like rhubarb…..you will!

 

My friend Judith gave me this recipe many years ago and with her permission it is now here for you to try.  Too good to be true!

 

 

 

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