This amazing recipe is incredibly delicious!

The rhubarb strudel is a real treat. IMAGO / Shotshop

The rhubarb season has begun. So many people love the delicious vegetable, but it needs a little sweetness for it to be really good. Fixed – are vegetables even true? Botanically, definitely yes (we save you the complex motivation, which you can read here, for example). So rhubarb is not a fruit.

In 1947, however, a court in New York ruled quite differently. The procedure dealt with the question of whether rhubarb should be classified as a vegetable or fruit for tax purposes. The judges actually came to the conclusion that rhubarb is a fruit, ie fruit. Mazy.

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But in the end, one thing counts above all: that rhubarb is delicious! For example, in our recipe for a delicious strudel. You should try this …

You need it

4 sheets of strudel cake (available ready in the refrigeration department), 150 grams of butter, 1 tablespoon of icing sugar

For the filling

1 kilo of rhubarb, 125 grams of sugar, 60 grams of breadcrumbs, 80 grams of ground almonds, 1 packet of vanilla sugar, 90 grams of icing sugar, 1 teaspoon of organic lemon peel, a pinch of cinnamon, 2 tablespoons of lemon juice

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This is how it is done

First clean and wash the rhubarb. Then cut it into about 10 centimeter long pieces that you put in a bowl. Add lemon juice and sugar and mix well. Then let the rhubarb mixture soak for about an hour at room temperature.

Meanwhile, place the breadcrumbs in a non-stick pan without adding any fat and let them toast briefly. Then remove from the heat and allow to cool slightly. Add powdered sugar, vanilla sugar, almonds, cinnamon and lemon zest. Mix well.

Preheat the oven to 200 degrees (top / bottom heat).

Line a plate with parchment paper. Then lightly moisten a kitchen towel and spread the strudel leaves on it. Let the edges of the dough overlap slightly.

Melt the butter on low heat and then let it cool slightly. Then spread it generously over the ostrich dough. Leave about a quarter of the butter.

Now pour the breadcrumb mixture evenly over the dough. Now place the rhubarb pieces close together on the edge of the long side. Then use the kitchen towel to roll up the dough into an ostrich. Continue to hold the kitchen towel as you roll up the cone. This makes the strudel look nice and compact.

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Then place the cone with the seam facing down on the plate. Fold the ends down.

Be sure to brush the strudel again with the remaining melted butter. In this way it becomes nice and crispy.

Bake the ostrich in the middle of the preheated oven for about 30 minutes. When it is golden brown, take it out, let it cool and sprinkle with a little granulated sugar before serving.

Have a nice meal!

Sprinkle the rhubarb strudel with powdered sugar before serving. IMAGO / Panthermedia

Three more tips for the recipe

1. It is best to use young stalks of red rhubarb. The nice, sweet and sour taste and the nice color fit perfectly with the strudel filling. Always cut the ends of the sticks generously with a sharp knife. Also remove hard fibers at once.

2. Amarettini, which you can crumble into the filling instead of the breadcrumbs, is a great variation. Put the mini biscuits in a freezer bag and roll them over a few times with, for example, a rolling pin.

3. A custard goes perfectly with the rhubarb strudel. A ball of vanilla ice cream also goes well with the ostrich.

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