for 4 person

Filling

600 g	rhubarb, sliced
75 g	almond paste
50 g	breadcrumbs
40 g	cane sugar
25 g	shelled almonds, roasted, roughly chopped
1 parcel	bourbon vanilla sugar
2 tbsp	rum
2 tsp	cinnamon

Strudel

1 parcel	strudel pastry
50 g	butter, melted, left to cool

To bake

icing sugar *-*

How it's done

Filling

In a bowl, mix the rhubarb with all the other ingredients up to and including the cinnamon.

Strudel

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.

To bake

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.

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