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“I like to take treats to my co-workers at the nursery/gift shop where I work. When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden.” —Sue Bolsinger, Anchorage, Alaska
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 piece equals 229 calories, 14 g fat (5 g saturated fat), 16 mg cholesterol, 74 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Buttery Rhubarb Baklava in Taste of Home April/May 2011, p51
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Reviewed on Jun. 15, 2011 by misscleocat
I am with chef_rachie. This is so fantastic!!! Don't change a thing, just make it according to directions. I do have a few little ideas though...what about peaches, apples, etc. I will have to try it some time but this recipe is really hard to beat!!!
Reviewed on Mar. 30, 2011 by Chef_Rachie
I would make it over and over and over again. This is fantastic coming right out of the oven. Gooey and fantastic
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