A Taste of Summer: My Rhubarb Strudel, a Homemaker’s Delight

There’s a certain magic that happens in my garden during the late spring and early summer months. The air hums with the promise of longer days, and the most vibrant shade of crimson begins to emerge from the earth: rhubarb. For me, that first flush of rhubarb isn’t just a sign of the season; it’s an invitation to bake. This particular rhubarb strudel recipe, a treasured find from the pages of Homemakers Magazine, holds a special place in my heart. It’s a testament to how simple ingredients, elevated by a touch of nostalgic charm and a dash of culinary ingenuity, can create something truly extraordinary. The crisp, buttery layers of phyllo, yielding to a sweet-tart rhubarb filling, never fail to transport me back to sun-drenched afternoons and the comforting aroma of home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 12
• Yields: 2 strudels
• Dietary Type: Vegetarian

Ingredients

• For the Rhubarb Filling:
  • 2 cups chopped fresh rhubarb
  • ½ cup firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • ¾ cup finely chopped walnuts
  • ½ cup golden raisins
  • 1 tablespoon orange zest
• For the Strudel Assembly:
  • ¾ cup unsalted butter, melted
  • 1 (1 lb) package phyllo pastry
  • ¾ cup crushed gingersnap cookies
• For Garnish and Serving:
  • Icing sugar or vanilla icing
  • Whipped cream, for serving

Equipment Needed

• Medium bowl
• 2 (15″ x 10″) cookie sheets
• Pastry brush
• Tea towels (slightly damp)
• Wire rack
• Small bowl for icing (optional)

Instructions

The beauty of this strudel lies in its deceptive simplicity, largely thanks to the wonderful convenience of prepared phyllo pastry. Let’s unlock the magic.

1. Begin by preparing the rhubarb. Cover the chopped fresh rhubarb with boiling water. Let it stand for a brief 30 seconds, then drain it thoroughly. This quick blanching softens the rhubarb just enough for the filling.

2. In a medium bowl, whisk together the firmly packed light brown sugar, ground cinnamon, grated nutmeg, finely chopped walnuts, golden raisins, and orange zest.

3. Gently add the drained rhubarb to the spice and nut mixture. Stir just enough to coat the rhubarb and combine all the ingredients. Avoid overmixing; we want to maintain some texture.

4. Prepare your cookie sheets. Take 2 (15″ x 10″) cookie sheets and brush them generously with melted unsalted butter. This forms the foundation for our crisp strudel layers.

5. Now, let’s work with the phyllo pastry. Stack 10 of the phyllo sheets between 2 slightly damp tea towels. This is a crucial step to keep the delicate pastry from drying out while you assemble.

6. Carefully remove one sheet of phyllo from the stack, and immediately recover the rest with the damp tea towels. Place the single sheet onto one of the prepared cookie sheets. Brush it lightly with melted butter.

7. Evenly sprinkle about 1 to 2 tablespoons of the crushed gingersnaps over the buttered phyllo sheet. This adds a delightful spicy crunch.

8. Top this with a second sheet of phyllo. Brush it with melted butter and then sprinkle with another layer of crushed gingersnaps.

9. Repeat this process with 3 more sheets of phyllo, brushing each with melted butter and sprinkling with crushed gingersnaps. You’ll notice a beautiful layered effect forming. Remember, 5 sheets of phyllo make up one strudel layer.

10. Spread half of the prepared rhubarb mixture in a strip, about 2 inches wide, along one of the long sides of the layered phyllo sheets.

11. Begin to roll up the pastry (all 5 layers) just enough to enclose the rhubarb mixture.

12. If you notice the edge of the phyllo has started to dry out a bit, don’t worry. Brush it with a small amount of melted butter to make it more pliable and ensure a good seal.

13. To ensure the filling stays neatly in place, create a small fold: make a 1-inch fold along the top, bottom, and the remaining open side of the pastry. This creates a neat package.

14. Continue rolling up the strudel, enclosing the rhubarb filling, and carefully arrange it, seam side down, on its prepared cookie sheet.

15. Cover this first strudel with a slightly damp cloth to keep it from drying while you repeat the entire process with the remaining phyllo sheets and the rest of the rhubarb mixture to create the second strudel.

16. Once both strudels are assembled and on their cookie sheets, prick 4 holes along the top of each strudel with a sharp knife. This allows steam to escape during baking.

17. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

18. Bake the strudels in the preheated oven for 30 to 35 minutes, or until they are wonderfully crisp and evenly browned to a beautiful golden hue.

19. Carefully transfer the baked strudels to a wire rack to cool slightly.

20. While the strudel is still warm (but not piping hot), you have a choice for your garnish. You can sprinkle it with icing sugar for a classic, simple finish, or allow it to cool completely and then drizzle your favourite vanilla icing over each roll.

21. Serve the rhubarb strudel warm or cold, ideally with a generous dollop of whipped cream.

Expert Tips & Tricks

Working with phyllo can seem intimidating, but a few simple techniques make it manageable. Always have your butter melted and ready, your filling prepared, and your cookie sheets lined before you start unwrapping the phyllo. The damp tea towels are your best friend – keep the unused sheets covered religiously. If a sheet tears, don’t despair! Phyllo is forgiving; just overlap the torn pieces and proceed. The gingersnap crumbs are a delightful addition that adds a lovely spiced crunch, complementing the tartness of the rhubarb perfectly. Don’t skip the prick holes; they are essential for preventing the strudel from bursting.

Serving & Storage Suggestions

This Rhubarb Strudel is a revelation served warm, its flaky pastry giving way to the tender, spiced fruit. A light dusting of icing sugar is elegant and classic, allowing the natural flavours to shine. For an extra touch of indulgence, a drizzle of vanilla icing adds a sweet counterpoint. Of course, no strudel is truly complete without a cloud of whipped cream on the side, its cool creaminess perfectly balancing the warm, slightly tart filling.

Leftovers can be stored at room temperature, covered loosely, for up to 2 days. If you plan to keep it longer, refrigerate it, well-wrapped, for up to 4 days. To reheat, simply place slices in a moderate oven (around 300°F/150°C) for about 10-15 minutes until warmed through and crisped again. Freezing is also an option; wrap the cooled strudel tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	320.9 kcal
Calories from Fat	167 kcal
Total Fat	18.6 g	28%
Saturated Fat	8.3 g	41%
Cholesterol	30.5 mg	10%
Sodium	189.4 mg	7%
Total Carbohydrate	35.8 g	11%
Dietary Fiber	1.9 g	7%
Sugars	12.9 g	51%
Protein	4.3 g	8%

Variations & Substitutions

While this recipe is a classic for a reason, feel free to experiment! If you’re not a fan of walnuts, pecans would make a lovely substitute. For a deeper flavour profile, consider adding a tablespoon of lemon juice to the rhubarb mixture to enhance its tartness. If golden raisins aren’t available, regular raisins or even dried cranberries would work beautifully. For an extra citrusy kick, a touch of lemon zest can be added alongside the orange zest.

FAQs

Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can use frozen rhubarb. Ensure it is completely thawed and thoroughly drained to remove excess moisture before adding it to the filling.

Q: My phyllo pastry tore, what should I do?
A: Don’t worry! Phyllo is delicate. Simply overlap any torn pieces or patch them with another small piece of phyllo, brushing with butter as you go. The layers will hide minor imperfections.

Q: How can I make this strudel ahead of time?
A: You can prepare the rhubarb filling a day in advance and store it in the refrigerator. Assembling the strudel is best done just before baking for the crispiest results.

Q: What kind of icing is best for drizzling?
A: A simple vanilla icing made with powdered sugar and a splash of milk or vanilla extract is perfect. You can also use a store-bought vanilla frosting thinned slightly.

Q: Is this recipe difficult to make?
A: While working with phyllo requires a gentle touch, the recipe itself is straightforward. The use of prepared phyllo and simple filling ingredients makes it quite accessible, even for beginner bakers.

A Sweet Ending

This Rhubarb Strudel is more than just a dessert; it’s a celebration of simple, seasonal joy. It’s the kind of treat that invites conversation, encourages sharing, and leaves a lasting impression of warmth and comfort. I encourage you to embrace the vibrant tartness of rhubarb and the delicate crispness of phyllo, and to create this delightful strudel in your own kitchen. May it bring you as much happiness as it has brought me, and don’t forget to share it with those you love, perhaps with a chilled glass of Riesling or a cup of good, strong coffee. Happy baking!