Martin’S Rhubarb Strudel

• 1-1/2 pounds sliced fresh or frozen rhubarb
• 1/2 teaspoon ground cinnamon
• 3/4 cup sugar
• 1/4 cup raisins
• 3/4 cup chopped walnuts or almonds, divided
• 16 sheets frozen phyllo dough (9x14 inches each), thawed
• 3/4 cup butter, melted
• 1 tablespoon 2% milk
• Confectioners' sugar
• Sweetened whipped cream or vanilla ice cream, optional

1. Preheat oven to 375u0b0. Combine the first 4 ingredients; add 1/2 cup walnuts. Set aside.
2. 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.
3. 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.
4. 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.

frozen rhubarb, ground cinnamon, sugar, raisins, walnuts, phyllo, butter, milk, confectioners, cream

Taken from www.tasteofhome.com/recipes/martin-s-rhubarb-strudel/ (may not work)