Ingredients

  • 1/2 pound rhubarb (about 2 cups ½- inch diced)
  • 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract

Ready In 45 Minutes

Servings: 1

Cooking Instructions

Step 1

  • Combine the diced rhubarb,sugar, the cornstarch and salt in a medium saucepan and place over medium-low heat.
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Step 2

  • Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes.
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  • Length: 10 minutes

Step 3

  • Remove the pan from the heat and stir in the vanilla extract.
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Step 4

  • Set aside to cool to room temperature.

Step 5

  • Layer 4 phyllo sheets, brushing each with melted butter.
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Step 6

  • Meanwhile, preheat the oven to 350 degrees F.
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Step 7

  • Now let us cut four 4-inch squares from phyllo stack.

Step 8

  • Place 2 teaspoons of filling in center of square.

Step 9

  • Brush phyllo from edge of filling to each point of square lightly with water.
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Step 10

  • Gather points of square and pinch together just above filling.

Step 11

  • Brush pouch with butter. Repeat process for all 4 pouches.
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Step 12

  • Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
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Step 13

  • Bake in preheated 350F oven for 12 to 15 minutes or until golden brown.
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  • Length: 12 minutes

Step 14

  • Take the pouches out and let them cool on wire rack for ~5 minutes.
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  • Length: 5 minutes

Step 15

  • Serve warm or at room temperature.