Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, rhubarb strudel. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Be the first to review this recipe. While the strudel is warm, not hot, sprinkle with icing sugar, or once strudel has cooled, drizzle your favourite vanilla icing over each roll. Raspberry Rhubarb Strudel Recipe made using fresh raspberries and rhubarb from my garden.
Rhubarb Strudel is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Rhubarb Strudel is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook rhubarb strudel using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Rhubarb Strudel:
- Get 12 sheets filo pastry
- Make ready 1 kg rhubarb
- Prepare 500 g brown sugar
- Prepare 1 tsp grounded ginger
- Make ready 1 tsp mixed spice
- Prepare 125 g melted butter
- Make ready Icing sugar
- Prepare 200 g white chocolate
- Make ready 2 tbsp double cream
Combine the filling ingredients, except the tapioca, with ½ cup water in a medium saucepan; bring to a boil. Strudel is a classic Austrian pastry made by wrapping layers of paper-thin dough around a variety of fillings. This simplified version, made with stor. Spring's best combo—strawberries and rhubarb—fill this simple strudel for two.
Steps to make Rhubarb Strudel:
- Get ready with the ingredients. Turn the oven to 180 degrees Celsius. Chopped the rhubarb and mix it with the sugar, mixed spice, ground ginger. Leave on the side for 10 minutes.
- Bake the rhubarb for 15 minutes and be leave it to cool down. In a colander, drain the rhubarb and leave for 3 hours.
- Lay down one filo pastry sheet and spread the melted butter on top it. Repeat three times the same operation. Put a generous spoon of rhubarb on top of it and roll tightly. Put them on a baking tray. Keep the seam on the bottom of the tray. Spread more butter on top of each Strudel.
- Pre-cut the top of each Strudel in 5 equal portions. Bake it for 15 minutes at 200 degrees Celsius. Cool them down on a cooling rack.
- Make the white chocolate sauce by mixing the white chocolate and double cream in the microwave and melt it. Stir with a wooden spoon. In a plate, put one portion of rhubarb Strudel and two spoons of white chocolate sauce. Enjoy!!!
Rhubarb is a perennial vegetable, though it is generally used as a fruit in desserts and jams. Here's how to plant, grow, and harvest your own rhubarb. Of the rhubarb plant, only the stalks are eaten. Rhubarb is a vegetable derived from cultivated plants in the genus Rheum in the family Polygonaceae. The whole plant - a herbaceous perennial growing from short, thick rhizomes - is also called rhubarb.
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