Over the weekend I made this wonderful strudel I would like to share
you. You need:
pinch of salt
approx. 500g rhubarb
100g sugar (more if you like it sweeter)
1-1.5 tsp powdered ginger
caster sugar for dusting
For the dough combine flour and salt and gradually add water to get a
sticking, but elastic dough. Put the dough on some non-stick pergament
and into a hot saucepan (boil some water in it first). Cover and and let
rest for 30 minutes. Meanwhile wash the rhubarb and cut into 1/2-1 inch
pieces. Add the sugar and ginger.
When the dough has rested long enough, roll it out very thinly on a
large floured dishtowl (it must be so thin that you can see the pattern
the towel through the dough), and distribute the rhubarb on it evenly.
the strudel, using the towel. Transfer the strudel onto a non-stick
sheet or spray a baking tray with non-stick spray and bake for approx.
at 200 degrees. Dust with caster sugar.