Rhubarb - Amaretti Strudel

Tart rhubarb with orange zest, cinnamon, brown sugar, walnuts and almond cookie crumbs in pastry dough - a nice dessert served warm with vanilla ice cream.
Based on a recipe from The Silver Palate Good Times Cookbook, Julee Rosso & Sheila Lukins, 1985, Workman Publishing, NY.
Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
Course: Desserts - Other
Servings: 8 servings
Author: Catherine Christiano


  • puff pastry sheet thawed Pepperidge Farm works well, use 1 sheet from package of 2
  • 2 1/2 cups rhubarb sliced 1/2"
  • 1 cup crushed amaretti biscuits Aleia's Almond Horns work well
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • grated zest of 1 orange
  • 1/2 cup chopped walnuts
  • vanilla ice cream


  • Blanch rhubarb in boiling water for 1 1/2 minutes. Drain and pat dry.
  • In medium bowl, combine almond cookie crumbs, brown sugar, cinnamon, orange zest and walnuts.
  • Place thawed pastry dough on floured surface. Lightly flour and roll to 12 x 15 inch rectangle.
  • Preheat oven to 375° F.
  • Make a compact row of rhubarb pieces 2 inches from one long edge of the dough. Sprinkle rhubarb evenly with sugar mixture.
  • Starting at edge with rhubarb, roll up dough like a jelly roll. Turn seam side down and fold both ends under to seal.
  • Bake until golden brown, 40 to 50 minutes. Let stand several minutes, and then slice. Serve warm with vanilla ice cream.