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Martin’s Rhubarb Strudel

Total Time

Prep: 30 min. Bake: 25 min.

Makes

16 servings

Although I have always loved strudel, apple strudel was the only kind I ate for many years. But when my Czech husband made his rendition of rhubarb strudel, it became my new favorite. This is a very quick recipe to make, and everyone who’s tried it loves it. —Cyndee Sindelar, Princeton, NJ

Ingredients

  • 1-1/2 pounds sliced fresh or frozen rhubarb
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/4 cup raisins
  • 3/4 cup chopped walnuts or almonds, divided
  • 16 sheets frozen phyllo dough (9x14 inches each), thawed
  • 3/4 cup butter, melted
  • 1 tablespoon 2% milk
  • Confectioners' sugar
  • Sweetened whipped cream or vanilla ice cream, optional

Directions

  1. Preheat oven to 375°. Combine the first 4 ingredients; add 1/2 cup walnuts. Set aside.
  2. Place 1 sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with 7 more sheets of phyllo, brushing each layer with butter.
  3. Spoon rhubarb mixture lengthwise over phyllo within 2 in. of a long side; fold in edges to cover filling. Roll up, starting from the long side. Place seam side down in a parchment-lined 15x10x1-in. baking pan. Repeat with remaining phyllo, filling and butter, placing second strudel next to first. Brush both with melted butter and milk.
  4. Sprinkle with remaining walnuts; bake until golden, 25-30 minutes. Remove from oven; sprinkle with confectioner's sugar and serve warm. If desired, serve with whipped cream or vanilla ice cream.
Rhubarb
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 piece: 195 calories, 13g fat (6g saturated fat), 23mg cholesterol, 116mg sodium, 20g carbohydrate (12g sugars, 2g fiber), 2g protein.

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