Raspberry Rhubarb Bundles
Created by dienia b on July 5, 2015
- Servings: 10
- Prep Time: 40m
- Cook Time: 30m
- Recipe #19954
Ingredients
- 18 ounces raspberries (3 cups)
- 10 ounces rhubarb (3 cups, cubed)
- 1/2 cup granulated sugar
- 3 tablespoons granulated sugar
- 2 tablespoons water
- 2 tablespoons tapioca (dry)
- 10 (190 grams) phyllo dough sheets
How to Make
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Step 1: Mix fruit, 1/2 cup sugar and water in pot; simmer for 15 minutes.
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Step 2: Put in tapioca and simmer 15 more minutes; cool down.
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Step 3: Cut filo dough into into 10 bundles.
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Step 4: Put 4 pieces of filo into cupcake tins; fill with berries (4 tablespoons in each pouch).
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Step 5: Gather the edges together, spray with butter and sprinkle with sugar.
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Step 6: Bake for 12 minutes or until edges are golden.
Nutritional Facts
- Serving Size: 1 (111.5 g)
- Calories 144
- Total Fat - 1.3 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 93.7 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 2 g
- Sugars - 18.8 g
- Protein - 2 g
- Calcium - 29.5 mg
- Iron - 0.8 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.1 mg