Rhubarb Phyllo Tarts
- 12 sheets phyllo dough, thawed
- 1 lb rhubarb, trimmed, rinsed and cut into 1-inch pieces
- 1/4 cup packed brown sugar
- None None Powdered sugar, to dust
- None None Vanilla ice cream, to serve
- Preheat the oven to 400u0b0F. Line two baking pans with parchment paper.
- Make two stacks of 6 phyllo sheets each, spraying each sheet with no stick cooking spray as you go. Cut six 3-inch rounds from each stack. Place rounds on prepared pans. Bake 10 mins, until crisp and golden. Cool in pans on wire racks.
- Meanwhile, place rhubarb, brown sugar and 2 tsp water in a medium saucepan on low heat. Cook 5 mins, stirring, until sugar dissolves. Simmer 10-15 mins, until rhubarb is just tender, but not collapsed. Strain rhubarb; reserve syrup.
- Divide rhubarb among six phyllo rounds. Top with remaining phyllo. Dust with powdered sugar. Top with ice cream. Drizzle with reserved syrup, to serve.
phyllo, rhubarb, brown sugar, powdered sugar, vanilla ice cream
Taken from recipes-plus.com/api/v2.0/recipes/33069 (may not work)