Rhubarb -Cheese Strudel With Vanilla Sauce

“Found this in a magazine and it caught my eye immediately.”
1hr 45mins

Ingredients Nutrition


  1. First make Rhubarb compote with first 3 ingredients- Cut rhubarb into 1/2 inch pieces. Bring water to boil add sugar and stir to dissolve then add rhubarb cook about 5 minutes then put in bowl to cool.
  2. Second make strudel with next 10 ingredients. Separate butter in halve ; 4 tablespoons softened and 4 tablespoons melted.Separate eggs. Combine Farmers cheese with the 4 tablespoons of softened butter, confectioners sugar, cake flour, egg yolks, lemon zest , vanilla and puree in food processor. Add the sour cream and process till creamy.
  3. In another bowl beat the saved egg whites and beat until soft peak gradually add granulated sugar beat until stiff and fold whites into cheese mixture.
  4. Brush 5 sheets of phyllo with melted butter stacking them. With long side of phyllo facing you spread 1/2 cheese mixture along bottom edge. Spoon 1/4 cup cooled rhubarb compote over cheese mixture. Carefully roll strudel tucking in sides as you go. The recipe called for using a spatula to place on prepared baking sheet. I believe if you put parchment paper on baking sheet and sprayed with pam and did the assemble of the strudel there it would be much better. Anyway assemble remaining 5 sheets of phyllo same as above. Brush strudel with remaining melted butter and bake 45 minutes let strudel cool 30 minutes.
  5. Make the creme anglaise with the last5 ingredients . Combine milk, sugar and vanilla bring to simmer. In small bowl whisk egg yolks with cornstarch in thin stream whisk into hot milk mixture simmer until thickened about 3 minutes. Cover plastic wrap and refrigerate.
  6. Serving--slide strudel onto work suface and cut into 4-5 pieces serve the strudel with the creme anglaise and remaining compote.

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