Rhubarb And Amaretti Strudel

When God works in a Christian’s heart, our primary attitude toward unbelievers is not rejection, frustration or exultation over their destiny. It’s compassion. It’s being able to see them as an image bearer of God (regardless of how they look or what they may do) lost in this world and on the road to an eternal hell. And that is our motivation for evangelism. It’s because God has given us a heart for all humans and in that love we are compelled to get them the message of Jesus so they may be saved from hell. After all, that was God’s love toward you before you accepted Christ, right?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Desserts	1	Servings

INGREDIENTS

1	lb	Fresh rhubarb stalks
9		Sheets phylo dough, about
		1/2 package thawed if
		frozen
1	c	2 sticks unsalted butter
		melted
1	c	Crushed ameretti, cookies
1/2	c	Packed brown sugar
2	t	Ground cinnamon
		Grated zest of one orange
1/2	c	Chopped walnuts
		Whipped cream or vanilla ice
		cream or both

INSTRUCTIONS

Cut the rhubarb into 1/2 inch pieces Blanch the pieces in boiling
water for 1 1/2 minutes. Drain and pat dry. Place 1 sheet of the
phyllo on a baking sheet the same size as the phyllo dough. Brush  with
the butter and sprinkle with a few of the ameretti crumbs. Keep  the
remaining dough covered with a damp towel to prevent it from  drying
out. Layer 4 more sheets of phyilo on top of the first in the  same
manner, brushing each with butter and sprinkling with crumbs.  Then
layer 2 more sheets, brushing with butter but omitting the  amaretti.
Preheat the oven to 375F. Make a compact row of the rhubarb  pieces 2
inches from one long edge of the dough. Sprinkle the rhubarb  with the
brown sugar, cinnamon, orange zest, walnuts, and any  remaining
amaretti crumbs. Layer 2 more sheets of phyilo dough,  brushing with
butter, over the rhubarb and last sheet of phyllo.  starting at the
edge of the rhubarb, roll up the dough like a jelly  roll. Turn seam
side up and brush the top and sides with butter. Turn  seam side down,
fold both nds under to seal, and brush the top with  butter. Bake until
golden, 40 to 50 minutes. Let stand several  minutes, then slice. Serve
with whipped cream and/or ice cream.  Posted to recipelu-digest Volume
01 Number 352 by James and Susan  Kirkland <kirkland@gj.net> on Dec 09,
1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2761 Calories From Fat: 1956 Total Fat: 224.4g Cholesterol: 488.1mg Sodium: 382.5mg Potassium: 2234.8mg Carbohydrates: 181g Fiber: 28.3g Sugar: 127.7g Protein: 30.2g