Rhubarb Strudel is an inexpensive and delicious dessert which requires a little care in its preparation. Eat it cold served with lots of cream, or Creme a la Vanillc.5 oz. flour
½ teaspoon salt
1 egg yolk
4 fl. oz. tepid water
4 oz. plus
1 tablespoon butter, melted
1 oz. fresh white breadcrumbs
½ lb. rhubarb, washed, trimmed and chopped INTO 2-inch lengths
2 oz. sultanas or seedless raisins
2 oz. soft brown sugar
1 teaspoon grated nutmeg
3 oz. cashew nuts, toasted and chopped
1 tablespoon grated orange rind
First make the pastry. Sift the flour and salt into a large mixing bowl. In a small bowl, mix together the egg yolk, water and the 1 tablespoon of melted butter. With a wooden spoon, stir the egg and water mixture into the flour and mix well. Using your hands, knead the dough until it is firm.
Place the dough on a floured board and continue kneading for 10 minutes or until it is smooth and clastic. Place the dough in a warmed, large mixing bowl. Cover the bowl with a cloth and set it aside in a warm, draught-free place for 30 minutes.
Meanwhile prepare the filling. In a medium-sized mixing bowl, mix together the rhubarb, sultanas or seedless raisins, sugar, nutmeg, cashew nuts and orange rind. Set aside.
Spread out a large, clean cloth (a sheet is ideal) on a table. Sprinkle the cloth with flour. Place the dough on the cloth and, with a floured rolling pin, roll the dough out as thinly as possible.
With the back of your hands, carefully lift and stretch the dough, pulling the dough until it is paper thin. Do not worry if a few small holes appear in the dough. Using scissors, trim the edges of the dough so that the sides are straight.
Preheat the oven to very hot 450 F (Gas Mark 8, 230 C). Grease a large baking sheet with a teaspoon of the remaining melted butter.
Brush the dough with half of the remaining butter and sprinkle it with all but 1 tablespoon of the breadcrumbs. Spoon the rhubarb mixture in a long strip on to the dough, 3-inches away from the edges of the dough nearest to you, and within 2-inchcs of each end.
Using the cloth, lift the dough over the filling and roll it up Swiss roll style. Tuck in the ends, brush the top of the dough with the remaining melted butter and sprinkle over the rest of the breadcrumbs.
Carefully place the strudel on the baking sheet, with the seam underneath.
Place the baking sheet in the oven and bake the strudel for 10 minutes. Reduce the oven temperature to fairly hot 4001 F (Gas Mark 6, 200°C) and continue to bake for a further 20 minutes or until the strudel is crisp and golden brown.
Remove the sheet from the oven. Leave the strudel to cool slightly on the sheet before transferring to a wire rack to cool completely.
Cut the strudel into thin slices and serve immediately.