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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover rhubarb with boiling water and let stand for 30 seconds, then drain thoroughly. | 2. Combine sugar, cinnamon, nutmeg, walnuts, raisins and orange peel in a medium bowl. | 3. Add the rhubarb and stir just enough to mix all of the ingredients. | 4. Prepare 2 15" x 10" cookie sheets by brushing them liberally with melted, unsalted butter. | 5. Stack 10 of the phyllo sheets between 2 slightly damp tea towels. | 6. Remove 1 sheet, recovering the rest; place it on a prepared cookie sheet and brush with melted butter. | 7. Sprinkle 1 to 2 tablespoons of crushed gingersnaps evenly over the phyllo sheet. | 8. Top with a second phyllo sheet and repeat the process with the butter and gingersnaps. | 9. Repeat with 3 more sheets, brushing each with melted butter and sprinkling with crushed gingersnaps; 5 sheets make 1 strudel. | 10. Spread half of the rhubarb mixture in a 2" strip along the edge of one of the long sides of layered phyllo sheets. | 11. Roll up the pastry (all 5 layers) just enough to cover the rhubarb mixture. | 12. If the edge has dried out a bit, brush with a small amount of melted butter to make the pastry more flexible. | 13. To keep the filling in place, make a 1" fold along the top, bottom and remaining side of the pastry. | 14. Continue rolling up the strudel and arrange, seam side down, on a cookie sheet. | 15. Cover with a slightly damp cloth while making the second strudel. | 16. Repeat the entire process with the second strudel. | 17. Prick 4 holes along the top of each strudel. | 18. Bake the strudels in a preheated 375 degree F oven for 30 to 35 minutes or until crisp and evenly brown. | 19. Transfer to a wire rack and cool. | 20. While the strudel is warm, not hot, sprinkle with icing sugar, or once strudel has cooled, drizzle your favourite vanilla icing over each roll. | 21. Serve warm or cold with whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rhubarb	2	cups	chopped	51.24	11.0776	2.1959999999999997	0.488
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
cinnamon	1/2	teaspoon	ground	-	-	-	-
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
walnut	3/4	cup	chopped	1445.34	0.0	0.0	163.5
golden raisin	1/2	cup		249.15	65.604	2.7968	0.3795
orange zest	1	tablespoon		5.82	1.5	0.09	0.012
butter	3/4	cup	unsalted melted	1026.0	47.141999999999996	32.058	86.4
phyllo pastry	1	package		-	-	-	-
gingersnap cookie	3/4	cup	crushed	-	-	-	-
icing sugar				-	-	-	-
cream			whipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.