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Desserts: RHUBARB-APPLE STRUDEL - Thanks Barb K!
2 cups sliced rhubarb
1/2 cup sugar
3 red Delicious apples
2 tablespoons grated lemon zest
3 tablespoons golden raisins
2 tablespoons tapioca
pastry: 12 sheets phyllo dough
12 sprays of Pam butter flavored spray or
I canít believe itís not butter spray
1/2 cup finely chopped walnuts

Combine the filling ingredients, except the tapioca,
with 1/2 cup water in a medium saucepan;
bring to a boil. Simmer about 12 minutes.
Stir in the tapioca and let cool. Set aside.
Preheat oven to 375 degrees.
Using 6 sheets of phyllo for each strudel, spray each
sheet with butter flavored spray, sprinkle with nuts
and stack.
Spoon half the filling along the long edge of each stack.
Fold the edges over to enclose the filling and roll up,
jelly-roll fashion. Place on a Pam sprayed sheet.
Brush the tops with butter. With a sharp knife cut four
slits in each strudel. Bake 25 minutes or until golden
brown. Let cool at least 15 minutes before slicing.

Serves 12, 4 Points per serving

cblessum on 6/8/2007