Rhubarb Filo Pastries

I really loved the idea and had high expectations, but sadly, they were not fulfilled.

The most obvious was the yoghurt - baked, it turned into a kind of cream cheese with a displeasing dry texture. But the rhubarb wasn't as nice as expected either. Although I had drained it, the parcels still oozed out a lot of liquid, and with it apparently all sweetness the rhubarb had possessed. And I still don't like ginger with rhubarb, but that's a personal question - it really seems to be a classic, at least in the anglophone part of the world! The filo part though was really great.

My guess would be that you should definitely serve the yoghurt with the ready baked parcels, instead of filling them with yoghurt. You can mix the yoghurt with the rhubarb juice you've reserved to make the yoghurt sweeter and create a balance between the zingy rhubarb parcels and the sweet yoghurt; perhaps you can also add honey (or add honey instead). I'm also wondering if you shouldn't cut the rhubarb into smaller cubes and then just roast for 5 min - they will cook in the parcels anyway, and this way you might retain just a little more bite.

General tips for making these: Make sure that the rhubarb and the butter have cooled down as much, this decreases the chance that the filo will tear. Also, allow lots of time for the rhubarb to dry. Even when I thought it had completely drained and after I had squeezed out the last drop, it still somehow oozed liquid. Best to prepare the rhubarb the night before. Also, don't brush the butter but dabble it on the filo to minimize the chance of tearing. Last, make sure you have lots of space and have everything close by.