Recipe - Rhubarb And Amaretti Strudel

1 pound Fresh rhubarb stalks
9 Sheets phylo dough (about
One half package); thawed if
frozen
1 cup (2 sticks) unsalted butter;
melted
1 cup Crushed ameretti; (cookies)
One half cup Packed brown sugar
2 teaspoon Ground cinnamon
Grated zest of one orange
One half cup Chopped walnuts
Whipped cream or vanilla ice
cream; (or both)

Cut the rhubarb into One half inch pieces Blanch the pieces in boiling water for
1 One half minutes. Drain and pat dry. Place 1 sheet of the phyllo on a baking
sheet the same size as the phyllo dough. Brush with the butter and sprinkle
with a few of the ameretti crumbs. Keep the remaining dough covered with a
damp towel to prevent it from drying out. Layer 4 more sheets of phyilo on
top of the first in the same manner, brushing each with butter and
sprinkling with crumbs. Then layer 2 more sheets, brushing with butter but
omitting the amaretti. Preheat the oven to 375F. Make a compact row of the
rhubarb pieces 2 inches from one long edge of the dough. Sprinkle the
rhubarb with the brown sugar, cinnamon, orange zest, walnuts, and any
remaining amaretti crumbs. Layer 2 more sheets of phyilo dough, brushing
with butter, over the rhubarb and last sheet of phyllo. starting at the
edge of the rhubarb, roll up the dough like a jelly roll. Turn seam side up
and brush the top and sides with butter. Turn seam side down, fold both nds
under to seal, and brush the top with butter. Bake until golden, 40 to 50
minutes. Let stand several minutes, then slice. Serve with whipped cream
and/or ice cream.
Posted to recipeludigest Volume 01 Number 352 by James and Susan Kirkland
kirkland@gj.net on Dec 09, 1997