The strudel with ricotta and rhubarb encloses a creamy filling, with the right balance between the sweetness of the ricotta cream and the acidity of the rhubarb.
Now that I think about it, I don’t even know how many strudel recipes I’ve published on the blog by now, between sweet and savory strudels, there is really something for everyone. Also because it only takes a bit of imagination to create a new strudel each time, with a different taste.
If you like rhubarb, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 1 strudel
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: Spring, Summer
Ingredients
- 14 oz rhubarb
- 3/8 cup sugar
- 8.8 oz ricotta
- 1/2 lemon (zest)
- 1/2 vanilla bean
- 2 pinches salt
- 1 egg
- 1 sheet puff pastry (rectangular)
- as needed sliced almonds
- as needed brown sugar
Steps
To prepare the strudel with ricotta and rhubarb, preheat the oven to 374°F (fan) and line a baking sheet with parchment paper.
Wash and trim the rhubarb stalks and cut into pieces about 3/4 inch. Put the rhubarb in a bowl, add 35 g of sugar, mix and set aside.
In another bowl, put the ricotta with the remaining sugar (50 g), the grated zest of the previously washed lemon, the seeds of the vanilla bean, the salt, and the egg yolk. Mix everything with an electric whisk until you obtain a homogeneous mixture.
Unroll the sheet of puff pastry on its paper and spread the ricotta cream in the center, creating a strip in the lengthwise direction, covering about 1/3 of the pastry. Leave about 1 inch free at both ends of the strip. Distribute the rhubarb on the ricotta cream. With a sharp knife, cut the pastry on either side of the cream strip, making a slightly diagonal cut about every 1 inch, starting from where the cream begins to the outside of the puff pastry. Then fold the first end towards the filling, covering about 1-1.5 inches, and then fold all the strips of puff pastry, one at a time, towards the center, alternating the two sides and overlapping them slightly, until you reach the end of the strudel.
Transfer the strudel onto the prepared baking sheet and brush it with the egg white lightly beaten with a fork. Then make a strip of sliced almonds in the center, lengthwise, and sprinkle the rest of the pastry with plenty of brown sugar.
Bake the strudel at 374°F for about 30 minutes, until golden brown. Remove from the oven and serve your strudel with ricotta and rhubarb hot or cold, sprinkled with powdered sugar.
