Raspberry Rhubarb Bundles |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Molly Katzen Ingredients:
3 cups raspberries |
3 cups rhubarb, cubed |
1/2 cup sugar |
3 tablespoons sugar |
2 tablespoons water |
2 tablespoons dry tapioca |
10 sheets phyllo dough |
Directions:
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.
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