Recipe

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• 3 cups raspberries
• 3 cups rhubarb, cubed
• 1/2 cup sugar
• 3 tbsp sugar
• 2 tbsp water
• 2 tbsp dry tapioca
• 10 sheets phyllo dough

• 1 Mix fruit, 1/2 cup sugar and water in pot; simmer for 15 minutes.
• 2 Put in tapioca and simmer 15 more minutes; cool down.
• 3 Cut filo dough into into 10 bundles.
• 4 Put 4 pieces of filo into cupcake tins; fill with berries (4 tablespoons in each pouch).
• 5 Gather the edges together, spray with butter and sprinkle with sugar.
• 6 Bake for 12 minutes or until edges are golden.