Directions

1. preheat the oven to 180 degrees

2. To make the butter crumbs, toast the breadcrumbs in the oven until golden yellow and then mix with the sugar, cinnamon and melted butter

3. Wash and peel the rhubarb and cut into small pieces

4. In a bowl, mix the rhubarb with the sugar, lemon juice, lemon zest, ground nuts, rum, butter crumbs and cinnamon.

5. Stir well and leave to infuse.

6. Spread the strudel dough out on a clean tea towel.

7. Brush the sheets with melted butter.

8. Spread the rhubarb mixture evenly over the bottom third of the strudel dough, leaving about 3-5 cm free at the edges.

9. Fold the sides of the strudel dough over the filling and carefully roll up the strudel using the tea towel.

10. Place the strudel on a baking tray lined with baking paper and brush with a little melted butter. Bake in a preheated oven at 180°C for about 25-35 minutes until golden brown and crispy.