Martin’s Rhubarb Strudel
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
Total TimePrep: 30 min. Bake: 25 min.
- 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
- Preheat oven to 375°. Combine the first 4 ingredients; add 1/2 cup walnuts. Set aside.
- 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.
- 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.
- 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.
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.