Wednesday, May 27, 2009

May Daring Bakers: Rhubarb Strudel

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers. What a great choice! I would never have attempted homemade strudel dough myself, but it was actually extremely easy! Stretching the dough by hand was intimidating, but the dough was strong and pliable, making it a pleasant task.

You can check out the original recipe on the hosts' blogs (linked above) or in the bookitself. I ended up making a rhubarb filling instead of the suggested apple filling (a permitted substitution this month!), and it was really delicious. I used David Lebowitz's roasted rhubarb recipe, which is tart but very yummy. I did find it to be very liquid-y, so I drained it in a paper-towel lined colander before filling the strudel.

36 comments:

  1. Love how your strudel looks!
    I wish rubarb was more available here, I just love the taste!

    ReplyDelete
  2. I've never tasted rhubard, leave alone see one. Love the idea of the roasted filling. WOW...great strudel...can only dream of how good it tasted!

    ReplyDelete
  3. Beautiful, flaky pastry :) Looks yummy!

    ReplyDelete
  4. Lovely looking strudel! :) Dunno how rhubarb tastes... but I'm sure it would have been yumm!!

    ReplyDelete
  5. Roasted Rhubarb! Fabulous! I'm going for that one next.

    ReplyDelete
  6. Oh, I love rhubarb! Your strudel looks delicious! Great job!

    Cheers,

    Rosa

    ReplyDelete
  7. I've recently been getting into rhubarb. It's a flavor that I never had until I met my man, but he loves the tartness of it, so I'm trying to incorporate it into dishes. Glad to see you used it too, and thanks for the link to D. Lebovitz's recipe.

    ReplyDelete
  8. Looks great! I wish there was a way to drain strawberries before they cook...but alas there is not! :-)

    ReplyDelete
  9. I haven't had rhubarb in so long I'm not sure I even remember the taste of it properly, but clearly it's something I'm going to have to get back to as soon as possible as I love all things tart. What if you cooked the strawberry juice on low heat for a while so as to reduce it, perhaps you could incorporate it then?

    ReplyDelete
  10. Yes! Don't you love rhubarb? Your dough looks fantastically thin, wasn't it such a pleasure to work with that stuff? Thanks for linking to my strudel!

    ReplyDelete
  11. Great job on the strudel. Love the icing on top, especially! I just recently got turned on to rhubarb and roasting sounds sooo good :) Yum!

    ReplyDelete
  12. Wow, your strudel is uber flaky..perfectly done in all aspects. Looks delicious too!

    ReplyDelete
  13. This looks Yum! And your strudel is nice and flaky. I haven't tried rhubarb yet. I might try it soon.

    ReplyDelete
  14. Beautiful! I love that you drizzled with icing as well. Nice touch!

    ReplyDelete
  15. Strudel is gorgeous! And nice substitution :)

    ReplyDelete
  16. I love rhubarb, so your strudel looks great to me!

    ReplyDelete
  17. Great job, I love rhubarb especially at this time of year!

    ReplyDelete
  18. Roasted rhubarb? Brilliant idea! It looks lovely as can be.

    ReplyDelete
  19. i've never made anything with rhubarb (and i can't even pronounce it-LOL!)i am going to try this filling next time..awesome job!

    ReplyDelete
  20. I agree rhubarb made a great filling!

    ReplyDelete
  21. Its rhubarb season...what a wonderfull idea for a great filling.
    Bravo for your tasty looking strudel!

    ReplyDelete
  22. Strudel looks perfect n yum Sara..:)

    ReplyDelete
  23. I love the filling! Great job on this month's challenge!

    ReplyDelete
  24. i love the sound of your filling...you did a fantastic job!

    ReplyDelete
  25. Looks yummy! I think I've only tasted rhubarb once...would love to try it again, if you could send some over! ;)

    ReplyDelete
  26. I am a transplant to the midwest and they eat a lot of rhubarb here. I have yet to get by the texture. This roasted rhubarb may do the trick. Your pastry looks tender and flaky and the filling juicy. yum :)

    ReplyDelete
  27. I'm glad you enjoyed this challenge, your strudel looks wonderful =D!

    ReplyDelete
  28. Rhubarb...very nice...looks gorgeous

    ReplyDelete
  29. Look at that perfect looking flakey strudel! I wish I could find rhubarb here! Thanks for the link dear!

    ReplyDelete
  30. Yum, yours looks so delicious... That icing on top really makes it irresistible!

    I'm so flattered that my strudel made your favorites list! :)

    ReplyDelete
  31. Yum! Roasted rhubarb filling sounds so delish.

    ReplyDelete
  32. Sara, your filling sounds delicious, and the strudel is so flaky! Great gob!

    ReplyDelete
  33. Yummm rhubarb. Looks great!

    ReplyDelete
  34. Rhubarb is a great alternative to apple! Love it!

    ReplyDelete