Rhubarb Strudel Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 egg, beaten</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">125ml lukewarm water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g fresh rhubarb, chopped into 2cm pieces</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">75g breadcrumbs</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">50g sliced almonds</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">50g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large clean cotton kitchen towel</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the dough: In a large bowl, combine flour and salt. Make a well in the center and add the beaten egg, oil, and lukewarm water. Mix with a fork until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The prolonged kneading develops gluten, which will allow the dough to stretch without tearing later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a ball, brush with a little oil, place in a clean bowl, cover with a damp cloth, and let rest for at least 30 minutes at room temperature. This resting period is crucial as it relaxes the gluten and makes the dough easier to stretch.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the filling: In a large bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon zest. Toss gently and set aside for 15 minutes to allow the rhubarb to release some juice and the sugar to begin dissolving. The cornstarch will thicken these juices during baking, preventing a soggy pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a small skillet, toast the breadcrumbs in 75g of melted butter until golden and fragrant, about 3-4 minutes. Remove from heat and allow to cool slightly. These toasted breadcrumbs will create a barrier between the moist filling and delicate dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Stretch the dough: Cover a large table with a clean cotton kitchen towel and dust it lightly with flour. Place the rested dough in the center and roll it out to a rough rectangle. Now comes the traditional part – gently slide your flour-dusted hands under the dough and begin stretching it outward, working from the center to the edges. Continue stretching until the dough is thin enough to see through (almost translucent) and forms a rectangle about 60×40 cm. Don't worry if small tears appear – that's normal!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Trim any thick edges with a knife. Brush the entire surface of the stretched dough with some of the remaining melted butter. Sprinkle the toasted breadcrumbs evenly over two-thirds of the dough, leaving a border of about 5cm on all sides.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Drain any excess liquid from the rhubarb filling (you can save this to make a syrup), then spread the filling evenly over the breadcrumbs. Sprinkle the sliced almonds over the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully fold in the sides of the dough over the filling to prevent leakage. Using the kitchen towel to assist you, begin rolling up the strudel from the filled side, lifting the cloth as you go to help roll the dough without tearing. Work slowly and gently – patience is key!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the strudel seam-side down onto the prepared baking sheet, curving it into a crescent shape if needed to fit. Brush the entire surface with the remaining melted butter, which will help create that beautiful golden, flaky exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes, until the strudel is crisp and golden brown. If the top browns too quickly, loosely cover with foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the strudel to cool for 15 minutes before dusting with icing sugar. Serve warm or at room temperature, perhaps with a dollop of whipped cream or vanilla ice cream. The strudel is best enjoyed the day it's made, when the pastry is at its most crisp and flaky.</li></ol>