Rhubarb-Apple Strudel

Ingredients
filling:


 * 2 cups sliced rhubarb
 * 3 red Delicious apples
 * 1/2 cup sugar
 * 2 tablespoons grated lemon zest
 * 3 tablespoons golden raisins
 * 2 tablespoons tapioca

pastry:


 * 12 sheets phyllo dough
 * 1/2 cup melted butter or shortening
 * 1/2 cup finely chopped walnuts

Directions

 * 1) Combine the filling ingredients, except the tapioca, with 1/2 cup water in a medium saucepan; bring to a boil. Simmer about 12 minutes. Stir in the tapioca and let cool. Set aside.
 * 2) Preheat oven to 375 degrees.
 * 3) Using 6 sheets of phyllo for each strudel, spread each sheet with butter, sprinkle with nuts and stack.
 * 4) Spoon half the filling along the long edge of each stack. Fold the edges over to enclose the filling and roll up, jelly-roll fashion. Place on a greased baking sheet. Brush the tops with butter. With a sharp knife cut four slits in each strudel. Bake 25 minutes or until golden brown. Let cool at least 15 minutes before slicing. serves 12