Rhubarb Strudel

READY IN: 1hr 15mins
YIELD: 2 strudels




  • Cover rhubarb with boiling water and let stand for 30 seconds, then drain thoroughly.
  • Combine sugar, cinnamon, nutmeg, walnuts, raisins and orange peel in a medium bowl.
  • Add the rhubarb and stir just enough to mix all of the ingredients.
  • Prepare 2 15" x 10" cookie sheets by brushing them liberally with melted, unsalted butter.
  • Stack 10 of the phyllo sheets between 2 slightly damp tea towels.
  • Remove 1 sheet, recovering the rest; place it on a prepared cookie sheet and brush with melted butter.
  • Sprinkle 1 to 2 tablespoons of crushed gingersnaps evenly over the phyllo sheet.
  • Top with a second phyllo sheet and repeat the process with the butter and gingersnaps.
  • Repeat with 3 more sheets, brushing each with melted butter and sprinkling with crushed gingersnaps; 5 sheets make 1 strudel.
  • Spread half of the rhubarb mixture in a 2" strip along the edge of one of the long sides of layered phyllo sheets.
  • Roll up the pastry (all 5 layers) just enough to cover the rhubarb mixture.
  • If the edge has dried out a bit, brush with a small amount of melted butter to make the pastry more flexible.
  • To keep the filling in place, make a 1" fold along the top, bottom and remaining side of the pastry.
  • Continue rolling up the strudel and arrange, seam side down, on a cookie sheet.
  • Cover with a slightly damp cloth while making the second strudel.
  • Repeat the entire process with the second strudel.
  • Prick 4 holes along the top of each strudel.
  • Bake the strudels in a preheated 375 degree F oven for 30 to 35 minutes or until crisp and evenly brown.
  • Transfer to a wire rack and cool.
  • While the strudel is warm, not hot, sprinkle with icing sugar, or once strudel has cooled, drizzle your favourite vanilla icing over each roll.
  • Serve warm or cold with whipped cream.