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GROCERY PICK: FROZEN PHYLLO DOUGH & TWO RECIPES: STRUDEL AMD RHUBARB KETCHUP

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The rhubarb is a perennial vegetable that actually pairs well with savory or sweet- with strawberries or apples in pies and strudels or utilized as a a vegetable in lamb stews. It’s great with Salmon as a Rhubarb Ketchup. Recipes below.

Lowest starch content of all vegetables, low in calorie, and when sweetened  with stevia or regular table sugar, the flavors come alive with lemon or orange zest and allspice.

 

Apple Rhubarb Strudel

  • 3 stalks of rhubarb, leaves removed.
  • 1/2 cup muscovado sugar or brown sugar or 2 tablespoons  of stevia
  • 1 /2 teaspoon allspice
  • 1 teaspoon Watkin’s vanilla extract (or other brand)
  • 1 teaspoon lemon zest
  • 4 apples cored peeled and chopped
  • 4 tablespoons melted butter

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Take filo out of box and thaw out for 30 minutes.  Chop and combine all the fruit with spices and sugar and and set aside. Layout 1 package of phyllo (filo) and brush melted  butter on each sheet, sprinkle with bread crumbs and a light sprinkle of sugar. Next, lay out the chopped apples and rhubarb mixture on the filo dough across the width of the dough and roll until at end of dough.

Brush with extra butter and bake until golden for 30 minutes.

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Rhubarb Ketchup

  • 3 stalks of rhubarb chopped with leaves removed.
  • 3 tablespoons of sugar
  • 2 tablespoons of balsamic vinegar
  • 1 teaspoon soy sauce

Combine all ingredients in a saucepan and cook over medium heat until cooked down into a sauce consistency. Serve with salmon or other baked fish.

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