A vibrant variation on the traditional apple strudel, this strawberry and rhubarb number balances sweet and tart flavours perfectly. Add a dollop of cream, custard or ice cream and you have a beautiful dessert.
1 1/2 punnets (375g) Driscoll's strawberries, hulled & thickly sliced
200g (approx 3) trimmed stalks rhubarb, thinly sliced approx 1cm thick
1/4 cup (55g) caster sugar
8 sheets filo pastry
100g unsalted butter, melted
1/2 cup (50g) ground almonds
2 tablespoons cornflour
Double cream, pouring cream, custard or ice cream, to serve (optional)
Preheat the oven to 180°C. Lightly grease a large baking tray with oil and line with baking paper.
Place the strawberries, rhubarb, and sugar in a medium bowl and stir to combine. Set aside for 15 minutes.
Lay one sheet of filo on a clean bench and brush with melted butter. Continue layering the remaining sheets of filo brushing with butter between each layer.
Strain any juice from the fruit mixture. Add the almond meal and cornflour and stir to combine.
With the long side of the filo facing you, leaving a 2cm boarder along the base and 6cm boarder at the ends, spread the fruit mixture across the bottom third of the pastry. Brush the edges with melted butter. Fold in the sides and base. Fold the remaining pastry over the filling, tucking the ends underneath.
Place strudel, seam side down on the prepared tray and brush with melted butter. Make several small slits in the pastry to allow the steam to escape.
Bake for 25–30 minutes, until pastry is golden and crisp and filling tender. Leave on the tray for 10 minutes, to cool slightly.
Serve warm or at room temperature with cream, custard or ice cream, as desired.
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