Fig and Rhubarb Strudel   close window
Rhubarb is in season - yeah! Here's a super easy recipe for this old-fashioned vegetable or fruit? I'm never quite sure. Anyway, the sweetness of this recipe really enhances the tartness of the rhubarb.


3 cups diced figs - either fresh or very moist dry
2 cups chopped rhubarb - I like the strawberry kind
1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 stick melted butter
juice of 1/2 fresh lemon
pinch of salt
1 sleeve of Phyllo dough

Mix all ingredients, except for phyllo and set aside.

Remove phyllo from sleeve and place one sheet at a time onto a half-sheet baking pan. Brush with melted butter. Layer with sheets, alternating to make the pastry cover the entire pan, brushing with butter between layers.

Place the filling on the bottom portion (long side) and roll the sheets over the top of the filing. Make sure the seam side is down and brush with butter. Top with sugar.

Bake in preheated 350 oven until top of golden brown. Remove and let cool.

Serve with ice cream, whipped cream, and sugared flowers.