RHUBARB STRUDEL
Good alterative for those watching their sugar intake
INGREDIENTS:
4 stalks of rhubarb
6 sheets filo pastry
1 cup soft breadcrumbs
2 tsp Sucaryl liquid sweetener
2 tsp melted butter
INSTRUCTIONS:
Trim rhubarb. Cut into pieces. Lay one sheet of filo pastry on an oven tray. Sprinkle with 2 tblsp of breadcrumbs. Top with a second sheet. Repeat until the filo is used, finishing with a layer of filo. Place rhubarb over filo, sprinkle over Sucaryl and roll up from the long side, as for a sponge roll. Brush with melted butter. Bake at 190°C for 25 minutes or until lightly golden. Serve warm.
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