Rhubarb and Amaretti Strudel

Ingredients

 * 1 lb fresh rhubarb stalks
 * 9 sheets phyllo dough (about 1/2 package), thaw if frozen
 * 1 cup (2 sticks) unsalted butter, melted
 * 1 cup crushed amaretti
 * 1/2 cup packed brown sugar
 * 2 tsp ground cinnamon
 * Grated zest of 1 orange
 * 1/2 cup chopped walnuts
 * whipped cream or vanilla ice cream

Directions

 * 1) Cut rhubarb into 1/2 inch pieces. Blanch the pieces in boiling water for 1 and 1/2 minutes, drain and pat dry.
 * 2) Place 1 sheet of phyllo on a baking sheet the same size as the phyllo dough.
 * 3) Brush with butter and sprinkle with a few tablespoons of the amaretti crumbs.
 * 4) Keep remaining dough covered with damp towel to prvent from drying out.
 * 5) Layer 4 more sheets of the phyllo on top of the first in the same manner, brushing each with butter and sprinkling with crumbs.
 * 6) Then, layer 2 more sheets, brushing with butter but omitting the amaretti.
 * 7) Mak a compact row of rhubarb peices 2 inches from one long edge of the dough.
 * 8) Sprinkle the rhubarb with the brown sugar, cinnamon, orange zest, walnuts and any remaining amaretti crumbs.
 * 9) Layer 2 more phyllo sheets over the rhubarb, brushing with butter.
 * 10) Starting at the edge with the rhubarb, roll up the dough like a jelly roll.
 * 11) Turn seam side up and brush the top and sides of the dough with butter.
 * 12) Turn seam side down, fold both ends under to seal, and brush top with butter.
 * 13) Bake until golden brown (40-50 minues).
 * 14) Let stand several minutes, then slice.
 * 15) Serve with whipped cream or ice cream.
 * 16) Can be baked in advance and served at room temperature or cold.