Crispy rhubarb pockets

Name: Crispy rhubarb pockets
Total time: 45 min
Yield: 1 servings
Ingredients: 226.8 g rhubarb; 50 g cane sugar; 32 g cornstarch; 0.25 tsps salt; 0.25 tsps vanilla extract

Crispy Rhubarb Pockets is a gluten-free, dairy-free, vegetarian, and vegan side dish recipe that covers 9% of your daily requirements of vitamins and minerals per serving. It's perfect for Mother's Day, takes 45 minutes to make, and has a spoonacular score of 42%. Similar recipes include 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

rhubarb

226.8 g

cane sugar

50 g

cornstarch

32 g

salt

0.25 tsps

vanilla extract

0.25 tsps

Method

Combine the diced rhubarb,sugar, the cornstarch and salt in a medium saucepan and place over medium-low heat.
Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes.
Remove the pan from the heat and stir in the vanilla extract.
Set aside to cool to room temperature.
Layer 4 phyllo sheets, brushing each with melted butter.
Meanwhile, preheat the oven to 350 degrees F.
Now let us cut four 4-inch squares from phyllo stack.
Place 2 teaspoons of filling in center of square.
Brush phyllo from edge of filling to each point of square lightly with water.
Gather points of square and pinch together just above filling.
Brush pouch with butter. Repeat process for all 4 pouches.
Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
Bake in preheated 350F oven for 12 to 15 minutes or until golden brown.
Take the pouches out and let them cool on wire rack for ~5 minutes.
Serve warm or at room temperature.