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rhubarb-ginger-strudel recipe

Date: Mon, 02 Jun 1997 11:25:00 +0000
From: "RENZ, Thomas" (TRenz@chelt.ac.uk)

Rhubarb-Ginger Strudel

Over the weekend I made this wonderful strudel I would like to share
with you. You need:

200g flour
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
non- sticking, but elastic dough. Put the dough on some non-stick
pergament paper and into a hot saucepan (boil some water in it
first). Cover and and let it rest for 30 minutes. Meanwhile wash the
rhubarb and cut into 1/2-1 inch long 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 of the towel through the dough), and distribute the rhubarb on
it evenly.  Roll up the strudel, using the towel. Transfer the strudel
onto a non-stick baking sheet or spray a baking tray with non-stick
spray and bake for approx.  45 min at 200 degrees. Dust with caster

kwvegan vegan