Rhubarb Strudel

• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 tablespoons cornstarch
• 4 cups Rhubarb (cut in 1/2 inches' peaces)
• 1/2 cup orange juice
• 2 teaspoons orange zest
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 8 sheets phyllo dough thawed over night in the refrigerator
• 3/4 cup very fine ground walnuts
• 4 tablespoons melted butter
• 1 tablespoon powdered sugar

1. In a medium saucepan, mix together granulated sugar, brown sugar, and cornstarch.rn2.ttir in Rhubarb, orange juice and zest, and vanilla.rntook over medium heat until bubbling and thickened.rnteduce heat to low, add cinnamon, and cook, stirring occasionally, for 10 minutes.rntemove pan from heat.rntool completely. I even chill it in refrigerator.
2. Preheat oven to 400 degrees F.rnGrease a baking sheet.
3. Unfold sheets of phyllo dough so they lay flat, cover with a damp kitchen towel.tover a large cutting board with thick plastic wrap.trash each of 4 sheets with melted butter, and sprinkle all over with walnuts.rn3.tpread half of the filling along a longer side and using plastic wrap, roll up pastry tightly, like a jelly-roll, folding in the ends.rntepeat the same with the remaining 4 sheets phyllo, melted butter, walnuts, and rhubarb filling to make the second strudel.rntlace both strudels seam-side down, on prepared baking sheet.rntrush the top with melted butter, with a sharp knife precut only the top of each strudel in 5 equal portions.
4. Bake until golden, about 15- 20 minutes. Transfer baking sheet to a cooling rack to cool for 15 minutes, then put strudels on the cutting board. Cool completely. Sprinkle with powdered sugar. rnrnServe hot or room temperature with ice-cream or whipped cream.rnI like it with melted white chocolate.

sugar, brown sugar, cornstarch, rhubarb, orange juice, orange zest, vanilla, ubc, phyllo, ground walnuts, butter, powdered sugar

Taken from food52.com/recipes/10849-rhubarb-strudel (may not work)