-
1
["In a medium saucepan, mix together granulated sugar, brown sugar, and cornstarch.
-
2
2. Stir in Rhubarb, orange juice and zest, and vanilla.
-
3
Cook over medium heat until bubbling and thickened.
-
4
Reduce heat to low, add cinnamon, and cook, stirring occasionally, for 10 minutes.
-
5
Remove pan from heat.
-
6
Cool completely. I even chill it in refrigerator.", "Preheat oven to 400 degrees F.
-
7
Grease a baking sheet.", "Unfold sheets of phyllo dough so they lay flat, cover with a damp kitchen towel. Cover a large cutting board with thick plastic wrap. Brash each of 4 sheets with melted butter, and sprinkle all over with walnuts.
-
8
3. Spread half of the filling along a longer side and using plastic wrap, roll up pastry tightly, like a jelly-roll, folding in the ends.
-
9
Repeat the same with the remaining 4 sheets phyllo, melted butter, walnuts, and rhubarb filling to make the second strudel.
-
10
Place both strudels seam-side down, on prepared baking sheet.
-
11
Brush the top with melted butter, with a sharp knife precut only the top of each strudel in 5 equal portions.", "Bake until golden, about 15- 20 minutes. Transfer baking sheet to a cooling rack to cool for 15 minutes, then put strudels on the cutting board. Cool completely. Sprinkle with powdered sugar.
-
12
Serve hot or room temperature with ice-cream or whipped cream.
-
13
I like it with melted white chocolate."]
