45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 1 persons
Weight Per Serving: 311g
Price Per Serving: 1.66$
365kcal
Nutrition
Calories: 365kcal
Protein: 2.29%
Fat: 1.53%
Carbs: 96.18%
Ingredients
- 0.5 pound rhubarb diced ( 2 cups)
- 0.3 cup granulated sugar
- 0.3 cup cornstarch
- 0.3 teaspoon salt
- 0.3 teaspoon vanilla extract
Equipment
- frying pan
- baking sheet
- sauce pan
- oven
- wire rack
- baking pan
Directions
- Combine the diced rhubarb,sugar, the cornstarch and salt in a medium saucepan and place over medium-low heat.
- Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes.
- Remove the pan from the heat and stir in the vanilla extract.
- Set aside to cool to room temperature.
- Layer 4 phyllo sheets, brushing each with melted butter.
- Meanwhile, preheat the oven to 350 degrees F.
- Now let us cut four 4-inch squares from phyllo stack.
- Place 2 teaspoons of filling in center of square.
- Brush phyllo from edge of filling to each point of square lightly with water.
- Gather points of square and pinch together just above filling.
- Brush pouch with butter. Repeat process for all 4 pouches.
- Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
- Bake in preheated 350F oven for 12 to 15 minutes or until golden brown.
- Take the pouches out and let them cool on wire rack for ~5 minutes.
- Serve warm or at room temperature.
Nutrition Facts
Properties
Nutrition Score
9.4691304347826%
Flavonoids
Epicatechin 3-gallate
1.36mg
Taste
Nutrients percent of daily need