Rhubarb -cheese Strudel With Vanilla Sauce

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 cups water
• 1 cup sugar
• 12 ounces rhubarb
• 1/2 lb farmer cheese
• 1/2 cup butter
• 1/4 cup confectioners' sugar
• 1/4 cup cake flour
• 3 eggs
• 1 teaspoon lemon zest
• 1 teaspoon vanilla
• 2 tablespoons sour cream
• 1/4 cup granulated sugar
• 10 sheets phyllo dough
• 1 cup milk
• 1/4 cup sugar
• 1 teaspoon vanilla
• 2 egg yolks
• 1 teaspoon cornstarch

Recipe

• 1 first make rhubarb compote with first 3 ingredients- cut rhubarb into 1/2 inch pieces. bring water to boil add sugar and stir to dissolve then add rhubarb cook about 5 minutes then put in bowl to cool.
• 2 second make strudel with next 10 ingredients. separate butter in halve ; 4 tablespoons softened and 4 tablespoons melted.separate eggs. combine farmers cheese with the 4 tablespoons of softened butter, confectioners sugar, cake flour, egg yolks, lemon zest , vanilla and puree in food processor. add the sour cream and process till creamy.
• 3 in another bowl beat the saved egg whites and beat until soft peak gradually add granulated sugar beat until stiff and fold whites into cheese mixture.
• 4 brush 5 sheets of phyllo with melted butter stacking them. with long side of phyllo facing you spread 1/2 cheese mixture along bottom edge. spoon 1/4 cup cooled rhubarb compote over cheese mixture. carefully roll strudel tucking in sides as you go. the recipe called for using a spatula to place on prepared baking sheet. i believe if you put parchment paper on baking sheet and sprayed with pam and did the assemble of the strudel there it would be much better. anyway assemble remaining 5 sheets of phyllo same as above. brush strudel with remaining melted butter and bake 45 minutes let strudel cool 30 minutes.
• 5 make the creme anglaise with the last5 ingredients . combine milk, sugar and vanilla bring to simmer. in small bowl whisk egg yolks with cornstarch in thin stream whisk into hot milk mixture simmer until thickened about 3 minutes. cover plastic wrap and refrigerate.
• 6 serving--slide strudel onto work suface and cut into 4-5 pieces serve the strudel with the creme anglaise and remaining compote.