Apple-Rhubarb Strudel makes 2 12 long strudels or about 12 pieces 2 Granny Smith apples peeled cored and chopped to roughly 12 pieces 4-5 rhubarb stalks chopped to roughly 12 pieces 12 cup brown sugar 30 12 long phyllo dough sheets slightly thawed. 3 cm along the sides fold the pastry ends inwards.

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Raspberry Rhubarb Strudel Recipe made using fresh raspberries and rhubarb from my garden.

Rhubarb strudel. Keep remaining phyllo covered with plastic. Carefully unfold the pastry sheets brush with a little butter and stack them on top of each other on a cloth. Shake all ingredients vigorously in a cocktail shaker with ice to create a foam and strain into a coupette glass.

Combine the first 4 ingredients. This is simple recipe for homemade strudel. Ingredients 1 cup sliced fresh strawberries ½ cup thinly sliced fresh or frozen not thawed rhubarb 2 tablespoons plus 12 teaspoon sugar divided 2 teaspoons whole-wheat flour 2 teaspoons.

Spread the filling over the bottom third leaving a border of approx. Add the rhubarb and. Add a dollop of cream or ice cream and you have a beautiful delicious dessert.

Combine sugar cinnamon nutmeg walnuts raisins and orange peel in a medium bowl. Place 1 sheet of phyllo on damp tea towel. Add the rhubarb and cook over low heat until softened but not falling apart about 5 minutes.

The raspberry rhubarb compote is also perfect served over ice cream. Directions Preheat oven to 375. In a bowl mix the rhubarb with all the other ingredients up to and including the cinnamon.

Strawberry-Rhubarb Strudel This vibrant variation on the traditional strudel harmoniously balances sweet and tart flavours perfectly. Cover rhubarb with boiling water and let stand for 30 seconds then drain thoroughly. Lightly brush with butter.

Place rhubarb in bowl and toss with sugar tapioca and lemon rind. Add 12 cup walnuts. Place 1 sheet of phyllo dough on a work surface.

Cover remaining phyllo with damp cloth. It is great for breakfast or served as a dessert with vanilla ice cream. Garnish with a sprinkle of nutmeg and a slice of apple.

Using a slotted spoon transfer 12 cup of the rhubarb to a small bowl and reserve for the filling.

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