INGREDIENTS

INSTRUCTIONS

Place sugar and water in a saucepan and heat slowly until dissolved.
Prepare rind from lemon and add to pan. When sugar is dissolved,
increase heat and bring to boil. Boil for 10 minutes until reduced  and
a heavy syrup is formed. Remove from heat.  Top and tail rhubarb. Cut
into 5cm lengths - if rhubarb is young,  leave pink skins on. Remove
older skins which may be tough. Add  rhubarb and sweet cicely to sugar
syrup, pour into a non-metallic  bowl and leave to cool.  Preheat oven
to 220C/425F/gas 7.  Remove rhubarb from syrup using a slotted spoon.
Pat dry with  absorbent kitchen paper. Save syrup.  Melt butter. Lay
one sheet of filo on work surface and brush with  melted butter. Cut
sheet in half lengthways. Sprinkle one piece with  icing sugar, then
top with remaining piece. Dredge with sugar again.  Turn pastry with
short side towards you.  Place some rhubarb on pastry, about 4cm from
base and fold pastry up  to cover rhubarb. Fold sides and edges in over
fruit, then roll up to  form a spring roll shape. Place on a baking
sheet. Repeat to make six  strudels.  Brush strudels with remaining
butter and dredge with icing sugar.  Bake in preheated oven for 12
minutes, until crisp.  To serve, cut ends off strudels obliquely to
show filling. Serve with  rhubarb syrup and decorate with small leaves
or flowers of sweet  cicely.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 732
Calories From Fat: 452
Total Fat: 51.6g
Cholesterol: 129mg
Sodium: 62.2mg
Potassium: 4035.3mg
Carbohydrates: 66.5g
Fiber: 24.9g
Sugar: 16.7g
Protein: 13.1g