Rhubarb Strudel

If you don’t live in Vancouver you probably can’t get rhubarb any more. That first stalk that sprouts in the Spring and paves the way for the strawberries and raspberries that you’re probably eating now. The sign of Summer that hasn’t had time to ripen in the sun so it’s so tart you can’t even imagine eating without heaps of sugar?

But us Vancouverites can. Heck, the way this weather is going we’re going to be eating rhubarb in August. 

It’s the coldest June on record here. I can’t keep the windows open in my apartment and I start to shiver without my slippers on. I have yet to go outside without a sweater on this year. 

So I’ve retired to the kitchen, where the oven is nearly always on and that keeps the water in the kettle warm for when I need a cuppa. And I bake. I bake with rhubarb. 

Rhubarb Strudel

Adapted from this recipe


1 1/3 cups unbleached flour
1/8 teaspoon salt
7 tablespoons water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar


5-6 Stalks of Rhubarb, cut into 2 inch pieces.

3 cups of Sugar

1 cup Breadcrumbs

2 tbsp Butter, melted

In the bowl of a standing mixer fitted with a dough hook- or in a regular bowl if you want to knead by hand) mix all the ingredients together and knead until the dough is smooth and elastic. When in doubt keep kneading. You can’t really over knead this dough, 

Wrap with cling film and let it sit for about 30- 60 minutes. 

Preheat your oven to 400F and line a cookie tray with parchment or a silpat. 

Once the dough has rested take a linen dish cloth and sprinkle it with flour. Get some flour on your rolling pin as well. Cut the dough in half, put one half on the cloth and start rolling. You want the dough to be as thin as you can possible get it. It should be see through, if it tears a bit don’t worry.  I didn’t roll my dough out enough so don’t look at mine as an example. It was delicious but it wasn’t quite as light as it should have been. 

Carefully move the dough onto the pan (folding it over your rolling pin helps for this) and in a thin line spread half of the rhubarb, sugar, and breadcrumbs out.

Carefull bring the dough up on 1 side and then roll it gently so that the rhubarb mixture has been wrapped several times with the dough. 

Repeat with the other half of the dough. Brush with the melted butter.

Bake until the rhubarb is cooked, about 45 minutes. 

Let it cook for at least 10 minutes before slicing into it, dust with icing sugar and serve!