Need a recipe for Rhubarb strudel muffins!?!
My sister was talking about delicious rhubarb strudel muffins that she has, and we have fresh rhubarb in the back yard that can be used!. she said we had a recipe for it, but I looked and found NOTHING!. I did some online sleuthing and came up similarly empty-handed!. If anyone has an amazing recipe for this, I would be forever grateful!.Www@FoodAQ@Com
Answers:
The link below is to Taste of Home's Rhubarb Steusel Muffins!. It looked particularly good to me in their issue a couple months ago!. They have some other rhubarb muffins recipes if this one doesn't strike you!. My rhubarb isn't ready yet!Www@FoodAQ@Com
Rhubarb Strudel
By The Canadian Living Test Kitchen
Servings: 8
Ingredients:
4 cups (1 L) 1/2-inch (1 cm) pieces of rhubarb
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) quick-cooking tapioca
1 tsp (5 mL) grated lemon rind
6 sheets phyllo pastry
1/2 cup (125 mL) butter, melted (approx)
1/3 cup (75 mL) fine dry bread crumbs
Icing sugar
Preparation:
Place rhubarb in bowl and toss with sugar, tapioca, and lemon rind; set aside!.
Place 1 sheet of phyllo on damp tea towel!. Cover remaining phyllo with damp cloth!. Brush sheet with some of the butter; sprinkle with 1 tbsp (15 mL) bread crumbs!. Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs!.
About 2 inches (5 cm) from one long edge of pastry, spoon rhubarb mixture lengthwise down pastry in 3-inch (8 cm) wide strip, leaving 2-inch (5 cm) border of pastry at each short end!.
Starting at long edge nearest filling, carefully begin to roll phyllo over filling!.
Roll up strudel jelly roll-style, folding in edges as you roll!.
Roll up firmly but allow a little slack for expansion!. Carefully place strudel seam side down on greased baking sheet!. Brush with butter!.
Cut 7 slits in top!. Bake in 400°F (200°C) oven for 30 to 35 minutes or until crisp and golden!. Transfer to rack or serving platter!. Just before serving warm or at room temperature, dust with icing sugar!.
SourceWww@FoodAQ@Com
By The Canadian Living Test Kitchen
Servings: 8
Ingredients:
4 cups (1 L) 1/2-inch (1 cm) pieces of rhubarb
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) quick-cooking tapioca
1 tsp (5 mL) grated lemon rind
6 sheets phyllo pastry
1/2 cup (125 mL) butter, melted (approx)
1/3 cup (75 mL) fine dry bread crumbs
Icing sugar
Preparation:
Place rhubarb in bowl and toss with sugar, tapioca, and lemon rind; set aside!.
Place 1 sheet of phyllo on damp tea towel!. Cover remaining phyllo with damp cloth!. Brush sheet with some of the butter; sprinkle with 1 tbsp (15 mL) bread crumbs!. Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs!.
About 2 inches (5 cm) from one long edge of pastry, spoon rhubarb mixture lengthwise down pastry in 3-inch (8 cm) wide strip, leaving 2-inch (5 cm) border of pastry at each short end!.
Starting at long edge nearest filling, carefully begin to roll phyllo over filling!.
Roll up strudel jelly roll-style, folding in edges as you roll!.
Roll up firmly but allow a little slack for expansion!. Carefully place strudel seam side down on greased baking sheet!. Brush with butter!.
Cut 7 slits in top!. Bake in 400°F (200°C) oven for 30 to 35 minutes or until crisp and golden!. Transfer to rack or serving platter!. Just before serving warm or at room temperature, dust with icing sugar!.
SourceWww@FoodAQ@Com