4 Serves
48 Mins
1 g
36 g
15 g
In a medium saucepan, combine the diced rhubarb, sugar, cornstarch, and salt. Cook over medium-low heat, stirring occasionally, until the rhubarb breaks down into a thick, chunky sauce.
Ingredients, vitamins, and health benefits
Rhubarb
Sugar
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Vitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
110 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
22 mg / 1,250 mgPotassium
369 mg / 4,700 mgSodium
174 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Remove the saucepan from the heat and stir in the vanilla extract. Set the mixture aside to cool to room temperature.
Preheat your oven to 175°C. Prepare the phyllo dough by layering four sheets, brushing each layer lightly with melted butter.
Cut the stacked phyllo sheets into four 4-inch squares. Place 2 teaspoons of the cooled rhubarb filling in the center of each square.
Brush the edges of the phyllo squares with water. Gather the corners of each square and pinch them together above the filling to form a pouch, then brush the exterior with melted butter.
Arrange the pouches on a baking sheet, spacing them at least 1 inch apart. Bake for 12 to 15 minutes until golden brown.
Remove the pouches from the oven and transfer them to a wire rack to cool for 5 minutes before serving.
Cornstarch
Salt
Vanilla Extract
Phyllo Dough
Melted Butter
Water
Vitamin A
18 µg / 900 µgVitamin C
12 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
110 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
22 mg / 1,250 mgPotassium
369 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
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