Deliciously Simple Rhubarb Strudel Recipe
Cook Time: 35 minutes
Prep Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Yield: 2 strudels
Description
Every summer, when the vibrant rhubarb thrives in my garden, I can’t resist the urge to whip up this delightful Rhubarb Strudel, a cherished recipe that has found its way into my heart through the pages of Homemakers Magazine. The beauty of this dessert lies not only in its enchanting flavors but also in its simplicity; using prepared phyllo pastry makes it a breeze to create, even for novice bakers. With just a small amount of fresh rhubarb needed for the filling, this strudel is an ideal way to celebrate the season’s bounty while impressing family and friends alike.
Recipe Category
Dessert
Keywords
Rhubarb, Fruit, Canadian, Oven, Summer Desserts
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | cups fresh rhubarb, chopped |
| 1/2 | cup light brown sugar |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon nutmeg |
| 3/4 | cup walnuts, chopped |
| 1/2 | cup golden raisins |
| 1 | tablespoon orange zest |
| 3/4 | cup unsalted butter, melted |
| 1 | package phyllo pastry |
| 3/4 | cup icing sugar |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320.9 |
| Total Fat | 18.6 g |
| Saturated Fat | 8.3 g |
| Cholesterol | 30.5 mg |
| Sodium | 189.4 mg |
| Total Carbohydrates | 35.8 g |
| Dietary Fiber | 1.9 g |
| Sugars | 12.9 g |
| Protein | 4.3 g |
Instructions
-
Prepare the Rhubarb: Start by covering the chopped fresh rhubarb with boiling water and allow it to stand for approximately 30 seconds. This brief soak will help soften the rhubarb, making it easier to incorporate into the filling. After the time has elapsed, drain the rhubarb thoroughly, ensuring any excess moisture is removed.
-
Mix the Filling: In a medium mixing bowl, combine the light brown sugar, ground cinnamon, nutmeg, chopped walnuts, golden raisins, and the freshly grated orange zest. This mixture will infuse the strudel with warmth and depth of flavor. Gently fold in the prepared rhubarb, stirring just enough to ensure all ingredients are evenly combined without breaking down the rhubarb too much.
-
Prepare the Baking Sheets: Take two 15-inch by 10-inch cookie sheets and generously brush them with melted unsalted butter. This step is crucial as it prevents the strudel from sticking during baking and adds a lovely richness to the finished product.
-
Layer the Phyllo Dough: Stack 10 sheets of phyllo pastry between two slightly damp tea towels to keep them from drying out. Carefully remove one sheet of phyllo and cover the rest back up to maintain their moisture. Place the single sheet on one of the prepared cookie sheets and brush it liberally with the melted butter.
-
Add Gingersnaps: For an extra layer of flavor, sprinkle 1 to 2 tablespoons of crushed gingersnap cookies evenly over the buttered phyllo sheet. This adds a delightful crunch and a hint of spice that beautifully complements the rhubarb.
-
Layer More Phyllo: Top the first phyllo sheet with a second sheet and repeat the process of brushing with melted butter and sprinkling with crushed gingersnaps. Continue layering with three more sheets of phyllo, making sure to butter and sprinkle each layer, until you have a total of five sheets. This will form the base of one strudel.
-
Fill the Strudel: Spread half of the rhubarb mixture in a 2-inch wide strip along one long edge of the layered phyllo sheets. Carefully roll up the pastry, covering the rhubarb mixture as you go. If the edge of the phyllo has dried out, apply a small amount of melted butter to make it more pliable.
-
Seal the Strudel: To secure the filling and prevent it from spilling out during baking, create a 1-inch fold along the top, bottom, and remaining side of the pastry. Continue rolling until the strudel is fully wrapped, and then place it seam side down on the prepared cookie sheet.
-
Repeat for the Second Strudel: Cover the rolled strudel with a slightly damp cloth while you repeat the entire process with the second strudel, ensuring you have two delicious creations ready for baking.
-
Create Vent Holes: With a sharp knife, prick four small holes along the top of each strudel. This will allow steam to escape during baking, helping to achieve that perfect, crispy texture.
-
Bake: Preheat your oven to 375°F (190°C) and bake the strudels for 30 to 35 minutes, or until they are crisp and beautifully golden brown. The aroma that fills your kitchen during this time is truly irresistible.
-
Cool and Serve: Once baked, transfer the strudels to a wire rack to cool slightly. While they are still warm (but not hot), dust with icing sugar for a lovely finishing touch. Alternatively, once fully cooled, drizzle your favorite vanilla icing over the top for an added sweet indulgence.
-
Enjoy: Serve the rhubarb strudel warm or at room temperature, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream, making it a perfect summer dessert that celebrates the delightful flavors of fresh rhubarb.
With every bite of this delightful Rhubarb Strudel, you’ll experience the perfect balance of tartness from the rhubarb and sweetness from the filling, all enveloped in crispy, flaky layers of phyllo pastry. It’s a dessert that not only showcases the beauty of seasonal ingredients but also brings the joy of summer into your kitchen. Enjoy!
