Rhubarb and Amaretti Strudel

Ingredients

 * 1 lb fresh rhubarb stalks
 * 9 sheets phyllo dough (about ½ package), thaw if frozen
 * 1 cup (2 sticks) unsalted butter, melted
 * 1 cup crushed amaretti (almond flavored macaroons)
 * ½ cup packed brown sugar
 * 2 tsp ground cinnamon
 * grated zest of 1 orange
 * ½ cup chopped walnuts
 * whipped cream or vanilla ice cream

Directions

 * 1) Cut rhubarb into ½ inch pieces.
 * 2) Blanch the pieces in boiling water for 1 and ½ minutes, drain and pat dry.
 * 3) Place 1 sheet of phyllo on a baking sheet the same size as the phyllo dough.
 * 4) Brush with butter and sprinkle with a few tablespoons of the amaretti crumbs.
 * 5) Keep remaining dough covered with damp towel to prvent from drying out.
 * 6) Layer 4 more sheets of the phyllo on top of the first in the same manner, brushing each with butter and sprinkling with crumbs.
 * 7) Then, layer 2 more sheets, brushing with butter but omitting the amaretti.
 * 8) Mak a compact row of rhubarb peices 2 inches from one long edge of the dough.
 * 9) Sprinkle the rhubarb with the brown sugar, cinnamon, orange zest, walnuts and any remaining amaretti crumbs.
 * 10) Layer 2 more phyllo sheets over the rhubarb, brushing with butter.
 * 11) Starting at the edge with the rhubarb, roll up the dough like a jelly roll.
 * 12) Turn seam side up and brush the top and sides of the dough with butter.
 * 13) Turn seam side down, fold both ends under to seal, and brush top with butter.
 * 14) Bake until golden brown (40-50 minutes).
 * 15) Let stand several minutes, then slice.
 * 16) Serve with whipped cream or ice cream.
 * 17) Can be baked in advance and served at room temperature or cold.