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Ingredientes
- 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
Direcciones
- Combine the diced rhubarb,sugar, the cornstarch and salt in a medium saucepan and place over medium-low heat.
- Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes.
- Remove the pan from the heat and stir in the vanilla extract.
- Set aside to cool to room temperature.
- Layer 4 phyllo sheets, brushing each with melted butter.
- Meanwhile, preheat the oven to 350 degrees F.
- Now let us cut four 4-inch squares from phyllo stack.
- Place 2 teaspoons of filling in center of square.
- Brush phyllo from edge of filling to each point of square lightly with water.
- Gather points of square and pinch together just above filling.
- Brush pouch with butter. Repeat process for all 4 pouches.
- Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
- Bake in preheated 350ºF oven for 12 to 15 minutes or until golden brown.
- Take the pouches out and let them cool on wire rack for ~5 minutes.
- Serve warm or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 2 servings | |
| Calories 177 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 296mg | 12% |
| Potassium 247mg | 7% |
| Total Carbs 43.53g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 25.98g | 17% |
| Protein 0.81g | 1% |
