Ingredients
1-1/2 pounds sliced fresh or frozen rhubarb1/2 teaspoon ground cinnamon3/4 cup sugar1/4 cup raisins3/4 cup chopped walnuts or almonds, divided 16 sheets frozen phyllo dough (9x14 inches each), thawed 3/4 cup butter, melted1 tablespoon 2% milkConfectioners’ sugarSweetened whipped cream or vanilla ice cream, optional
Preparation
Preheat oven to 375°. Combine the first 4 ingredients; add 1/2 cup walnuts. Set aside.
Place 1 sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with 7 more sheets of phyllo, brushing each layer with butter.
Spoon rhubarb mixture lengthwise over phyllo within 2 in. of a long side; fold in edges to cover filling. Roll up, starting from the long side. Place seam side down in a parchment-lined 15x10x1-in. baking pan. Repeat with remaining phyllo, filling and butter, placing second strudel next to first. Brush both with melted butter and milk.
Sprinkle with remaining walnuts; bake until golden, 25-30 minutes. Remove from oven; sprinkle with confectioner’s sugar and serve warm. If desired, serve with whipped cream or vanilla ice cream.
