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1
First make Rhubarb compote with first 3 ingredients- Cut rhubarb into 1/2 inch pieces.
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2
Bring water to boil add sugar and stir to dissolve then add rhubarb cook about 5 minutes then put in bowl to cool.
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3
Second make strudel with next 10 ingredients.
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4
Separate butter in halve ; 4 tablespoons softened and 4 tablespoons melted.Separate eggs.
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5
Combine Farmers cheese with the 4 tablespoons of softened butter, confectioners sugar, cake flour, egg yolks, lemon zest , vanilla and puree in food processor.
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6
Add the sour cream and process till creamy.
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7
In another bowl beat the saved egg whites and beat until soft peak gradually add granulated sugar beat until stiff and fold whites into cheese mixture.
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8
Brush 5 sheets of phyllo with melted butter stacking them.
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9
With long side of phyllo facing you spread 1/2 cheese mixture along bottom edge.
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10
Spoon 1/4 cup cooled rhubarb compote over cheese mixture.
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11
Carefully roll strudel tucking in sides as you go.
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12
The recipe called for using a spatula to place on prepared baking sheet.
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13
I believe if you put parchment paper on baking sheet and sprayed with pam and did the assemble of the strudel there it would be much better.
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14
Anyway assemble remaining 5 sheets of phyllo same as above.
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15
Brush strudel with remaining melted butter and bake 45 minutes let strudel cool 30 minutes.
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16
Make the creme anglaise with the last5 ingredients .
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17
Combine milk, sugar and vanilla bring to simmer.
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18
In small bowl whisk egg yolks with cornstarch in thin stream whisk into hot milk mixture simmer until thickened about 3 minutes.
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19
Cover plastic wrap and refrigerate.
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20
Serving--slide strudel onto work suface and cut into 4-5 pieces serve the strudel with the creme anglaise and remaining compote.
