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Betty Bossi Koch-Center
How it's done
In a bowl, mix the rhubarb with all the other ingredients up to and including the cinnamon.
Carefully unfold the pastry sheets, brush with a little butter and stack them on top of each other on a cloth. Spread the filling over the bottom third, leaving a border of approx. 3 cm along the sides, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place it seam-side down on a baking tray lined with baking paper, brush with a little butter.
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow the strudel to cool slightly on a rack, dust with icing sugar.
|Serve with:||Vanilla custard or ice cream|
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