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

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 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. Make a compact row of rhubarb pieces 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.

Notes

• Serve with whipped cream or ice cream.
• Can be baked in advance and served at room temperature or cold.