As I have mentioned in my previous post I got a huge bunch of forced rhubarb from Yorkshire.
It was not difficult at all to figure out what to bake with that. I baked clafoutis, strudel, and made  custard-rhubarb creme pots. All of them were amazing, as rhubarb itself is also amazing.
These photos are the last ones I had taken with my Canon 5D camera, as I sold it.
And meanwhile I’m waiting for my new baby-still on way-, I share the latest photos with all of You!

Ingredients:

270 gr filo pastry
2 stalks of fresh rhubarb
80 gr melted butter
2 tbsp plain flour
4 tbsp granulated sugar
1 teaspoon vanilla paste, or one vanilla pod

1. Preheat oven to 180 C. Prepare a baking tray and brush with some melted butter.
2. Cut rhubarb stalks into 2 cm long sticks. Place in a bowl, and mix with vanilla, flour and sugar. Set aside. 
3. Spread out filo pastry and place one sheet on baking tray. Wrap all the rest of sheets into a wet kitchen towel until used. Brush the upper side of filo pastry with melted butter and place on next sheet. Repeat process with all 6 sheets.
4. Spoon the rhubarb mixture along the sheet excluded the edges cc 1 cm. Roll up longest side first, into a parcel, seam-side down. 
5. Brush all over the top with the remaining melted butter then pierce with a fork to get the steam out in the oven. 
6. Bake for 15-20 minutes or until crisp and golden. 
7. Leave to cool to room temperature and dust with some icing sugar. You can serve with vanilla ice cream, too.