I am introducing rhubarb strudel to you today. I already have an article on how to make strudel dough from scratch on the blog. Of course I have an apple strudel on here as well. However, I wanted to include a spring version of strudel and decided to go for rhubarb. But try to imagine this, as a food blogger it can often take several weeks before a recipe goes on the blog. This means seasonal fruits/vegetables are needed very early on. I mean, you may make the recipe, you have to take pictures, you need to tweak the recipe, write it down, rewrite segments, etc. I am telling you, it takes a while. So when I was looking for rhubarb, it was still March. However, since I saw asparagus and strawberries being sold, which are usually in season at the same time, I thought I may also find rhubarb. But no, rhubarb, I was told, is definitely not available until April.
I finally got rhubarb in March, but it was a tedious task. My rhubarb came from the Netherlands. I mean, the weather is prett similar, most likely the Dutch had it grow in a greenhouse, so why don’t we do that in Germany as well? Everybody I talked to, including farmer’s markets, said, that rhubarb will not be found in March. It still confuses me, so the Dutch have it in March, but we don’t? And it didn’t even cost a fortune. So be it as it may, I immediately started working on my strudel and still had some rhubarb left. I want to use the rhubarb left for broken up pancakes (Kaiserschmarrn) and rhubarb compote. The rhubarb strudel pictured was devoured by friends of ours, was super delicious.
This rhubarb strudel is made with homemade strudel dough and contains roasted bread crumbs. You can see here how I make strudel. For the strudel dough weigh all ingredients in a kneading bowl and beat for 20 minutes on low with a standing mixer. The dough will be soft and elastic. Work into a ball without any additional flour. Look for a container with a lid and pour about 1 tablespoon of oil inside. Make sure that the dough is dipped in oil from all sides. Then cover the container and let sit at room temperature for at least two hours or overnight. You can chill in the fridge, but be sure to have it come back to room temperature beforehand. For the filling wash and, if needed, peel the rhubarb, chop off ends and cut into smaller pieces of about 2cm in size. Mix with berries, sugar and vanilla extract in a large bowl, set aside. Then melt the 90 grams of butter in a frying pan, onec melted, add bread crumbs. While constantly stirring, brown the bread crumbs on medium heat. Once nicely brown, add cinnamon and two tablespoons of sugar. Set aside. Line a large dining table with a cloth covering it completely. I had a cotton tablecloth, you can also use bed linen if needed. Flour the entire surface lightly, make sure that in the center you flour a rectangle a bit more. Take out the strudel dough and place in the center of the cloth. Now roll out gently with a rolling pin. You may need to flour the bottom of the dough a bit more (only bottom). Once the dough starts moving back, stop. Cover the surface of the dough with oil, you can either brush it on or apply it with your finger. Let the dough rest prepared like this for 15-20min. Melt 130 grams of butter meanwhile. Once ready, flour your hands and arms, take off any rings or a watch. Then start stretching out the dough. You shouldn't rush this part, but also not be too slow. You will get faster over time. Be sure to always have your hands facing dough and try to start from the middle of the dough, working outwards. If there are any holes, just keep stretching, you will either leave the holes or wait until it is fully stretched to do anything about them. Every time you make strudel, you will realize that your dough will stretch more and you will get the hang of it. Just as with everything practice makes perfect. Your strudel may not look perfect, but it will get better, trust me. And the taste will be just the same. Once you have fully stretched the dough over as much of your tablecloth as you could, brush with 2/3 of the melted butter so it does not dry. Meanwhile preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper. Cover about half the dough with bread crumbs leaving an edge from about 2cm and also leaving out any possible holes. Trim dough if any thick parts. Then spread the rhubarb with as little liquid as possible, skipping possible holes. Fold over the border of the dough (1-2cm) towards the center. Then, by using the tablecloth, roll up the dough from the short end so that you have a log/roll. Mine usually is so big that I form it to the letter U on the parchment paper. I also lift it with the tablecloth and transfer it to the parchment paper that way. Brush with the remaining butter. Bake for about 35-40min or until golden brown. Serve with icing sugar.Rhubarb Strudel
Ingredients
Instructions
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