With rhubarb being so plentiful this time of year, I’m always on the lookout for different ways to use rhubarb which is how I stumbled across this recipe for rhubarb strudel.
I liked the idea that Ruth who originally wrote this recipe experiments in the kitchen and shared her ideas. I also liked the idea of adding vanilla to add a bit of interest.
I also used brought puff pastry as if you’ve ever tried to make puff pastry it’s a long task.
500g rhubarb picked fresh from my own plants washed and sliced into 2cm slices.
3 tablespoons sugar.
1 vanilla pod.
1 teaspoon ground nutmeg. I grate my nutmeg fresh.
500g store brought puff pastry.
- I scraped the vanilla out of the pod and added the scrapings into a pan with the rhubarb, sugar and nutmeg.
I mixed well and placed the pan over a hob for a couple of minutes.
I rolled out the puff pastry to about the thickness of a pound coin. Keeping the pastry in a rectangular shape. I then placed the pastry in a baking tray.
I spread the rhubarb mix along half of the pastry lengthwise. I then folded over the rest of the pastry and sealed.
I baked in the oven for 30 minutes on gas mark 6. Until golden brown then sliced and served.
Well I thoroughly enjoyed this dish. The vanilla nutmeg and rhubarb all work really well together and served with some nice ice cream I was in heaven.
Best of all I found another use for rhubarb other than crumble.
So give it a try to let me know what you all think.