Rhubarb Orange Strudel

DIRECTIONS TO MAKE THE CRUMBLE:

1. Combine the brown sugar, cinnamon, walnuts and orange peel in a small mixing bowl.
2. Melt the butter in a small saucepan over low heat.
3. Pour the hot butter into the mixing bowl over the sugar, cinnamon, walnuts and orange peel.
4. Mix well with a wooden spoon. Set aside.

DIRECTIONS TO MAKE THE RHUBARB FILLING:

1. Preheat oven to 400°F.
2. Line a baking pan with parchment and cooking spray. Distribute the rhubarb evenly over the parchment. Roast for approximately 20 minutes (check that rhubarb has softened but not browned).
3. Remove from the oven and transfer to a small mixing bowl.
4. Pour in the honey and orange flower water. Mix well and set aside.

DIRECTIONS TO ASSEMBLE STRUDEL:

1. Unroll the phyllo gently and spread onto a flat surface.
2. Remove one sheet and cover the remainder of stretched-out phyllo with a slightly damp cloth so it will not dry out.
3. Place the sheet of dough on top of a similarly sized tea towel. Brush dough with melted butter.
4. Repeat 4 more times, layering each sheet on top of the others and then brushing each sheet of dough with melted butter.
5. Spread the crumble evenly across the top layer of phyllo.
6. Distribute the rhubarb over the crumble evenly across the top layer of dough.
7. Use the tea towel at one end to roll the dough and filling into a roll.
8. Brush the outer layer of phyllo with more melted butter.
9. Bake for approximately 30 minutes or until golden.
10. Remove from the oven and cool.
11. Divide the strudel into 8 slices. Dust each slice with powdered sugar before serving.