Strawberry-Rhubarb Strudel

Strawberry-Rhubarb Strudel

4 Reviews
From: EatingWell Magazine, May/June 2008

Spring's best combo—strawberries and rhubarb—fill this simple strudel for two.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup sliced fresh strawberries
  • ½ cup thinly sliced fresh or frozen (not thawed) rhubarb
  • 2 tablespoons plus ½ teaspoon sugar, divided
  • 2 teaspoons whole-wheat flour
  • 2 teaspoons instant tapioca
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 5 sheets (9-by-14-inch) phyllo dough, thawed according to package directions (see Tip for Two)
  • 5 teaspoons walnut oil, or canola oil


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat a baking sheet with cooking spray.
  2. Combine strawberries, rhubarb, 2 tablespoons sugar, flour, tapioca, cinnamon and salt in a medium bowl.
  3. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a sheet of wax paper and then a damp kitchen towel. (Keep the phyllo covered to prevent it from drying out while you work.) Take one sheet of phyllo from the stack and place it on another clean, dry surface with a short side closest to you. Starting at the center and working toward the edges, lightly brush the sheet with oil. Lay another sheet of phyllo on top and brush with oil; repeat with the remaining sheets of phyllo.
  4. Mound the strawberry-rhubarb filling on the lower third of the phyllo stack, leaving a 2-inch border at the bottom and sides. Fold the long edges in toward the center and, starting at the short edge nearest you, roll the filling and phyllo into a cylinder. Roll up firmly but not too tightly, to allow a little room for expansion.
  5. Brush the strudel with oil and sprinkle with the remaining ½ teaspoon sugar. Carefully transfer the strudel to the prepared baking sheet, placing it seam-side down. Poke several steam vents in the top using the tip of a sharp knife.
  6. Bake the strudel until golden brown, 30 to 35 minutes. Cool on the pan for 10 minutes before serving.
  • Tip for Two: The 9-by-14-inch pieces of phyllo (or fillo or filo) dough are just the right size when making desserts for two, but phyllo comes in a variety of sizes. Trim larger sheets to approximately the right size. Leftovers: Each box of phyllo has more sheets than you'll need for a small dessert. Store defrosted phyllo in the refrigerator or freezer. Simply remove the sheets you need, reroll the rest, wrap tightly in plastic and refrigerate for up to 1 month or freeze up to 9 months.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 strudel
  • Per serving: 347 calories; 15 g fat(2 g sat); 3 g fiber; 51 g carbohydrates; 4 g protein; 85 mcg folate; 0 mg cholesterol; 18 g sugars; 39 IU vitamin A; 45 mg vitamin C; 45 mg calcium; 2 mg iron; 377 mg sodium; 238 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Folate (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ other carbohydrates, 3 fat

Reviews 4

August 01, 2010
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By: EatingWell User
This was fun to make and very tasty. I used butter flavored cooking spray in between phyllo dough sheets to save calories and time. The strudel turned out to be very crispy.
July 22, 2010
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By: EatingWell User
It could have been just a touch sweeter but otherwise I LOVED it. Wondering if I could use tart cherries the same way? Would love any advice on this.
May 24, 2010
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By: EatingWell User
I quadrupled the reciepe for the filling and ended up with 2 large wonderful loaves of strudel. It's crispy and sweet and a great dessert! Definitely worth trying out :)
September 22, 2009
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By: EatingWell User
Very good!! Best served just after baking or warmed up in an oven or toaster oven to keep the strudel crispy.
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