MARTIN'S RHUBARB STRUDEL

Martin's Rhubarb Strudel image

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

Provided by Taste of Home

Time 55m

Yield 16 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 195 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 116mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.