If your cure for spring fever is that first bedazzling bite of rhubarb, here’s a gem you’ll love: a throw-together crisp that’s as elegant and spectacular as it is casual and tasty. The beehive of phyllo only looks like a lot of work. In reality, it might be the easiest phyllo dessert you’ll make.
Preheat oven to 350°.
Combine rhubarb, apple, ⅔ cup granulated sugar, tapioca, orange juice, and pie spice in a bowl; mix well and let stand 15 minutes, stirring occasionally. Taste filling; add more sugar if too tart. Pour fruit into a 9-inch pie plate.
Place a sheet of phyllo on a flat surface. Lightly brush phyllo sheet with butter and sprinkle with 1 tsp. granulated sugar. Roll phyllo into a loose tube about 2 inches in diameter. Repeat with remaining phyllo sheets. Starting at outer edge of pie, lightly place phyllo tubes end to end in spiral or concentric pattern. Drizzle any remaining butter over phyllo and sprinkle with almonds and finishing sugar.
Bake crisp until golden brown, about 1 hour. Let crisp cool for 15 minutes before serving.
Stirring the rhubarb and sugar together then letting it sit breaks down the stalks and draws out the juice to make it saucy.
Lightly butter a sheet of phyllo dough and sprinkle it with sugar before rolling it into a loose tube.
Place phyllo tubes end to end in a spiral atop the fruit mixture. For the best crisping just lay them on, don’t press them in.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 74mg 3%
Carbs 33g 11%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.