Rhubarb and Fresh Chevre Strudel

Ingredients:
600 g rhubarb
1/2 cup water
3/4 cup brown sugar
1 Tbsp lemon juice
12 sheets phyllo pastry
4 oz fresh chevre cheese
1/2 cup walnuts, chopped
1 cup butter, melted
Freshly ground black pepper

Directions:
Cook rhubarb, water, sugar and lemon juice in sauce pan until very thick, then cool. It should be almost like jam when cool.

Lay out one sheet of phyllo and lightly brush with butter, then lay another sheet on top, lightly butter, and put on a third sheet, again buttering. Along one short edge put ¼ of the cheese in a line and spread 1/4
of the rhubarb mix over about a third of the phyllo (next to the cheese). Sprinkle the rhubarb with 1/4 of the walnuts and a quick grind of black pepper. Starting with the cheese end, roll into a log. Press the ends down and fold under to seal. The ends must be well folded and sealed to prevent leaks when cooking. Put on a baking sheet lined with parchment. Brush the top with butter. Prepare four strudels in this manner.

Repeat with the rest of the phyllo, and bake the four strudels for about 15 minutes at 350 degrees F (until golden brown).  8 portions.

These may be served either warm with a good ice cream or gelato (eg. cinnamon or hazelnut) or cooled, sliced and served with an interesting dessert sauce. (I am partial to a Black Pepper Crème Anglais).

 Fresh chevre is available from Earltown Country Cheese in Earltown, Nova Scotia.