RECIPE: Rhubarb Blueberry Strudel

Rhubarb Blueberry Strudel

Renee Zurn of Duluth took first place in the CHUM Rhubarb Festival recipe contest with this strudel adapted from a recipe she found in "The Joy of Rhubarb." Zurn tested out different varieties on her co-workers at the Duluth Public Library. They liked the blueberry filling better than the strawberry because it was more unusual.

For the filling

3 cups fresh rhubarb, cut into half-inch pieces

1 cup fresh blueberries

1 cup granulated sugar

2 tablespoons quick-cooking tapioca

1 teaspoon pure vanilla extract

For the pastry

12 sheets phyllo dough

1 cup melted butter

1 cup unflavored bread crumbs

Preheat oven to 375 degrees.

Mix all the filling ingredients together in a bowl and set aside.

Place one phyllo sheet on a clean, slightly damp tea towel. Cover remaining sheets with a slightly damp towel to keep them moist. Brush the first sheet with melted butter and sprinkle with a tablespoon of bread crumbs. Place a second phyllo sheet on top of the first and repeat until you have used six sheets (each strudel will use six sheets; recipe makes two strudels).

Use a slotted spoon to place half the filling along the long edge of each stack of phyllo sheets. Roll the strudel like a jelly roll and pinch ends together.

Place seam-side down on a cookie sheet and bake for 20-25 minutes, until golden brown. Cool 10 minutes and dust with powdered sugar before serving.

Yield: Two strudels, serving 10-12 people.