Save to your scrapbook

    Rhubarb and Ginger Strudels

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Rhubarb and Ginger Strudels

    This recipe makes two strudels, which are easier to handle than one large one. Assemble them early in the day, so they’re ready to pop in the oven. Serve warm.

    • Preparation time: 25 minutes
    • Cooking time: 35 minutes, plus cooling
    • Total time: 1 hour, plus cooling 60 minutes

    Serves: 6


    • 75g unsalted butter, plus extra for greasing
    • 75g demerara sugar
    • 800g rhubarb, trimmed and cut into 3cm lengths
    • 150g ginger nut biscuits
    • 75g sultanas
    • 10 sheets Cypressa Fresh Filo Pastry
    • 142ml pot double cream
    • Icing sugar, for dusting


    1. Lightly grease a large baking sheet with raised edges. Put 50g of the sugar in a medium pan with 3 tablespoons of water and heat until the sugar dissolves. Add the rhubarb, cover and cook gently for 3-5 minutes until just beginning to soften. Drain, reserving the juices, and leave to cool.
    2. Preheat the oven to 190°C, gas mark 5. Break the biscuits into very small pieces (but not crumbs) and mix in a bowl with the rhubarb, sultanas and remaining sugar. Cut 25g of the butter into small pieces and mix in. Melt the remaining butter in a small pan.
    3. Lay 2 sheets of filo pastry on a clean work surface, slightly overlapping along the longest sides. Brush with a little butter. Place 2 more overlapping sheets on top, arranging them in the opposite direction. Brush with more butter. Spread half the rhubarb mixture on top, to within 3cm of the pastry edges. Fold 2 opposite sides of the pastry slightly over the filling, then loosely roll up the pastry, starting from an unfolded edge. Place on a baking sheet with the join underneath. Brush with butter and crumple another sheet of filo over the top, if you like.
    4. Use the remaining pastry, butter and filling to make a second strudel and place alongside the first. Brush both with any remaining butter and bake for about 30 minutes until golden. Leave to stand for 10 minutes.
    5. Whip the cream with the cooled cooking juices from the rhubarb until it forms soft peaks. Place in a bowl. Dust the strudel with icing sugar and serve in thick slices with dollops of the cream.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Take care not to overcook the rhubarb when poaching it, or it will be too mushy to roll up in the strudels.


    Average user rating

    4 stars