Rhubarb Tarragon Strudels Recipes

MUSHROOM & TARRAGON STRUDELS WITH MADEIRA SAUCE

Steps:

• Fry the onions in 50g of the butter in a large pan. Add the sliced flat and chestnut mushrooms, then soften for 5 mins. Stir in the shiitake mushrooms and garlic, then turn up the heat and cook quite fiercely to drive off as much moisture as possible. Stir in the madeira, tarragon, breadcrumbs and tomatoes, then take the pan off the heat.
• In a separate pan, cook the button mushrooms and pine nuts in the remaining butter until the nuts are golden. Add to the mushroom and tomato mixture, then cool.
• Lay a sheet of filo on the work surface and brush with oil. Top with another sheet, brush again, then continue until you have a stack of 4 sheets of pastry. Spread half the filling down the longest length, leaving several cms at each end. Fold the pastry ends up over the filling, roll up like a cigar, then carefully lift onto a baking sheet. Brush with more oil, then tear the last filo sheet into strips, scrunch up and place half on top to decorate. Repeat with the rest of the pastry and filling to make a second strudel, then chill until ready to cook. Can be made 1 day ahead.
• To serve, bake in a preheated oven at 200C/fan 180C/gas 6 for 30 mins or until golden and heated through. Serve in slices, scattered with extra pine nuts and tarragon, with the madeira sauce.

MARTIN'S RHUBARB STRUDEL

Steps:

• 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.

RHUBARB STRUDEL

Steps:

• Cover rhubarb with boiling water and let stand for 30 seconds, then drain thoroughly.
• Combine sugar, cinnamon, nutmeg, walnuts, raisins and orange peel in a medium bowl.
• Add the rhubarb and stir just enough to mix all of the ingredients.
• Prepare 2 15" x 10" cookie sheets by brushing them liberally with melted, unsalted butter.
• Stack 10 of the phyllo sheets between 2 slightly damp tea towels.
• Remove 1 sheet, recovering the rest; place it on a prepared cookie sheet and brush with melted butter.
• Sprinkle 1 to 2 tablespoons of crushed gingersnaps evenly over the phyllo sheet.
• Top with a second phyllo sheet and repeat the process with the butter and gingersnaps.
• Repeat with 3 more sheets, brushing each with melted butter and sprinkling with crushed gingersnaps; 5 sheets make 1 strudel.
• Spread half of the rhubarb mixture in a 2" strip along the edge of one of the long sides of layered phyllo sheets.
• Roll up the pastry (all 5 layers) just enough to cover the rhubarb mixture.
• If the edge has dried out a bit, brush with a small amount of melted butter to make the pastry more flexible.
• To keep the filling in place, make a 1" fold along the top, bottom and remaining side of the pastry.
• Continue rolling up the strudel and arrange, seam side down, on a cookie sheet.
• Cover with a slightly damp cloth while making the second strudel.
• Repeat the entire process with the second strudel.
• Prick 4 holes along the top of each strudel.
• Bake the strudels in a preheated 375 degree F oven for 30 to 35 minutes or until crisp and evenly brown.
• Transfer to a wire rack and cool.
• While the strudel is warm, not hot, sprinkle with icing sugar, or once strudel has cooled, drizzle your favourite vanilla icing over each roll.
• Serve warm or cold with whipped cream.

GERMAN RHUBARB STREUSEL CAKE

Steps:

• Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
• Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
• Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.