Monday, May 2, 2011

Rhubarb Baklava

From the Apr/May 2011 Taste of Home magazine.
Rhubarb is a baking staple here in North Dakota, it is just beginning to poke through the ground and soon will be 2 feet high. I grew up with it but most of my life would not eat it just didn't look good as a pie or jam to me as a kid. I would however, eat the stalks raw...very tart but ooh so good. Once I finally tried it I fell in love!
Now having never tried can see why this recipe appealed to me.

1 c butter, melted
1 pkg (20 sheets) phyllo dough
3 c finely chopped walnuts
1 1/2 c finely chopped rhubarb or frozen*
1 c sugar
1 1/2 tsp cinnamon
1 1/2 c honey
Mix walnuts, rhubarb, sugar and cinnamon and set aside.
Remove phyllo from package, keep all remaining dough covered with a moist towel, they dry out very quickly.
note:You may cut the sheets in half for a better fit into 9X13 pan or fold over, brushing with butter on the inside of the fold as you go,  basically every time phyllo touches another layer of phyllo, spread with butter.
layer 5 whole sheets, spreading each with melted butter. This is the part where you must be fairly quick and hopefully not get interrupted.  Remember keep unused dough covered and using a pastry brush spread your butter thoroughly and evenly between every layer of dough.
place 1/3 walnut mixture over top, repeat with another 5 sheets of phyllo (or 10 half sheets)
and 1/3 nut mix....repeat layer of 3 layers ending with dough.

Using a sharp knife cut baklava into 1 1/2 in diamond shapes. Bake at 350 for 35-40 minutes.
Heat honey over low heat until thinned. Pour over warm baklava. Cool completely, cover and let set overnight.

* frozen rhubarb- measure out frozen, allow to drain while thawing, do not squeeze

Foodie Friday Ekats Kitchen, Katies Cucina, Sweets for Saturday Funky Junk 
Full plate Thursday


Red Couch Recipes said...

Shannon - your baklava turned out beautifully. I have made baklava, but never a rhubarb one! Yum! I don't have rhubarb in the garden and there is none in the stores...I will just dream. Joni

carolyn bradford said...

I love, love, love rhubarb AND baklava!! YUMMY!!! I also grew up on rhubarb in Colorado while we lived there for my dad's fellowship training in GI....( gastroenterology) anyway....after moving back to the south....I never hear about it except in magazines! Can we even grow it here? If we can...I would love to introduce my family ( children,etc..) to it!
This looks divine!

Lisa said...

This is such a neat twist on baklava.

Happier Than a Pig in Mud said...

This has to be amazing! So fun to enjoy rhubarb while it's in season:@)

ButterYum said...

Now this is a recipe twist I haven't seen. Perfect time of year for it too. Happy FF.


His Way or Her Way said...

The baklava looks amazing. I am now a follower and hope that you'll visit our blog soon!


heartnsoulcooking said...

What a GREAT!!! idea and a must try. I LOVE rhubarb and baklava so together would be a AWESOME treat!!!
Come by and vist, I love visitors!!!

The Alchemist said...

What a great thing! I love rhubarb and I grow it, and I love baklava, so this is right up my alley!

Betsy said...

Yum! And your photos are gorgeous!

{nifty thrifty things} said...

Hmm.. This looks SO delicious!
I would love it if you shared this at my linky party @ {nifty thrifty sunday}!

Miz Helen said...

Hi Shannon,
Your Rhubarb Baklava looks so delicious. It looks like a great recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

Elizabeth said...

Oh my goodness, that looks fantastic!

Nicole said...

This is totally going on my summer baking with Rhubarb list! I love it. I almost squeeled when I saw your recipe and photos. I can't wait until my Rhubarb comes up.

Not Your Ordinary Agent said...

I bet you were in heaven when you had a bite! Baklava is so good. I can only imagine how tasty this is. Great post!

Libby said...

I'm really excited to make this for my family this weekend! We have one person with a nut allergy, so I'm trying to figure out what i could substitute in (I know, I know, it's not really baklava then). I could just do more rhubarb, but that seems boring, since you lose the variety. Mini chocolate chips maybe? Any ideas?

shannon i olson said...

to Libby,
Hmmm baklava without nuts how about layers of the rhubarb with a cream cheese or marscapone filling? Maybe a oatmeal crunch mixture and oh yes drizzle that chocolate on top. I would love to know what you end up doing!

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