Crispy Rhubarb Pockets
Basic Information
- Servings: 1
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 19.98
- Health score: 5.00
- Weight Watcher points: 15.00
Summary
You can never have too many side dish recipes, so give Crispy Rhubarb Pockets a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 365 calories, 2g of protein, and 1g of fat per serving. This recipe serves 1. For $1.66 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up rhubarb, vanillan extract, salt, and a few other things to make it today. It will be a hit at your Mother's Day event. 8 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is pretty good. Users who liked this recipe also liked Whole Wheat Strawberry Rhubarb Fruit Pockets, Rhubarb Roasted Chicken and Potatoes With Crispy Kale Chips, and Confession I JUST tried rhubarb… Strawberry Rhubarb Crumbles.
Ingredients
rhubarb0.5 pound
granulated sugar0.25 cup
cornstarch0.25 cup
salt0.25 teaspoon
vanilla extract0.25 teaspoon
Instructions
Step 1
Combine the diced rhubarb,sugar, the cornstarch and salt in a medium saucepan and place over medium-low heat.
Step 2
Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes.
Step 3
Remove the pan from the heat and stir in the vanilla extract.
Step 4
Set aside to cool to room temperature.
Step 5
Layer 4 phyllo sheets, brushing each with melted butter.
Step 6
Meanwhile, preheat the oven to 350 degrees F.
Step 7
Now let us cut four 4-inch squares from phyllo stack.
Step 8
Place 2 teaspoons of filling in center of square.
Step 9
Brush phyllo from edge of filling to each point of square lightly with water.
Step 10
Gather points of square and pinch together just above filling.
Step 11
Brush pouch with butter. Repeat process for all 4 pouches.
Step 12
Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
Step 13
Bake in preheated 350F oven for 12 to 15 minutes or until golden brown.
Step 14
Take the pouches out and let them cool on wire rack for ~5 minutes.
Step 15
Serve warm or at room temperature.
Categories
Dish Types: side dish
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: spring, mother's day