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1
Preheat oven to 375 degrees F.
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2
Split any larger stalks of rhubarb in half.
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3
Cut the rhubarb into 1/2-inch slices and place in a mixing bowl.
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4
Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb.
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5
Add the vanilla beans scrapings, sugar, and cornstarch and toss well.
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6
Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through.
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7
Lower oven temperature to 350 degrees F.
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8
Line a large sheet pan with parchment paper.
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9
Place 8 (4-inch) flan rings on the pan.
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10
Place 4 sheets of phyllo on a work surface horizontally, cut them in half from top to bottom, and cover with a barely damp towel.
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11
Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring.
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12
Repeat with the remaining pieces.
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13
Bake 10 to 12 minutes, until the phyllo is golden brown.
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14
Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight.
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15
If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo.
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16
Or let cool and reheat the filling up in a microwave and fold in the whole raspberries.
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17
Sprinkle tops of the dessert with powdered sugar.
