Crispy Rhubarb Pockets

11 steps · 45 min total

1. 01

   Cook the Rhubarb Filling

   In a medium saucepan, combine the diced rhubarb, granulated sugar, cornstarch, and salt. Place the pan over medium-low heat.
2. 02

   Simmer the Rhubarb

   Cook, stirring occasionally, for about 10 minutes, until the rhubarb releases its liquid and starts to break down. You're looking for a thick, chunky sauce.
3. 03

   Finish the Filling

   Take the pan off the heat and stir in the vanilla extract.
4. 04

   Cool the Filling

   Set the filling aside to cool completely to room temperature before assembly.
5. 05

   Prepare Phyllo Sheets

   Lay out 4 phyllo sheets, brushing each one generously with melted butter as you stack them.
6. 06

   Preheat Oven

   While you work, preheat your oven to 350 degrees F.
7. 07

   Assemble the Pockets

   From your stack of buttered phyllo, cut four 4-inch squares. Place about 2 teaspoons of the cooled rhubarb filling in the center of each square.

   Lightly brush the phyllo from the edge of the filling to each corner of the square with water. Gather the four points of the square and pinch them together just above the filling to form a small pouch. Brush the finished pouch with a little more melted butter. Repeat for all 4 pouches.

8. 08

   Arrange on Pan

   Arrange the filled pouches at least 1 inch apart on an ungreased cookie sheet or baking pan.
9. 09

   Bake until Golden

   Bake in the preheated 350°F oven for 12 to 15 minutes, or until the phyllo is puffed and golden brown.
10. 10

    Cool Before Serving

    Remove the pouches from the oven and let them cool on a wire rack for about 5 minutes.
11. 11

    Serve

    Serve the rhubarb pockets warm or at room temperature.