Crispy Rhubarb Pockets

Crispy Rhubarb Pockets is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One portion of this dish contains about 2g of protein, 0g of fat, and a total of 366 calories. This recipe serves 1. For $1.66 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Foodista requires rhubarb, vanillan extract, cornstarch, and salt. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 8 foodies and cooks. It will be a hit at your Mother's Day event. With a spoonacular score of 39%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Whole Wheat Strawberry Rhubarb Fruit Pockets, Rhubarb Roasted Chicken and Potatoes With Crispy Kale Chips, and Confession #66: I JUST tried rhubarb… Strawberry Rhubarb Crumbles.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

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 350F 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.

 

Step by step:

1. Combine the diced rhubarb,sugar, the cornstarch and salt in a medium saucepan and place over medium-low heat.

2. Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes.

3. Remove the pan from the heat and stir in the vanilla extract.

4. Set aside to cool to room temperature.

5. Layer 4 phyllo sheets, brushing each with melted butter.

6. Meanwhile, preheat the oven to 350 degrees F.

7. Now let us cut four 4-inch squares from phyllo stack.

8. Place 2 teaspoons of filling in center of square.

9. Brush phyllo from edge of filling to each point of square lightly with water.

10. Gather points of square and pinch together just above filling.

11. Brush pouch with butter. Repeat process for all 4 pouches.

12. Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.

13. Bake in preheated 350F oven for 12 to 15 minutes or until golden brown.

14. Take the pouches out and let them cool on wire rack for ~5 minutes.

15. Serve warm or at room temperature.

Nutrition Information:

covered percent of daily need