Rhubarb and Strawberry Strudel
Rinse the rhubarb, peel, halve lengthwise and cut into 6 cm (approximately 2 1/2 inch) long pieces.
Peel the ginger and very finely grate. Mix the rhubarb with 1 pinch grated ginger and the sugar. Let macerate for 10 minutes.
Melt the butter in a small saucepan. Spread the filo dough out on a kitchen towel and brush with the melted butter.
Distribute the drained rhubarb over the lower edge of the filo dough. Roll up the strudel, place, seam-side down, on a baking sheet greased with butter and brush with the remaining butter.
Make a slit lengthwise down the strudel with a sharp knife, pull slit apart slightly and sprinkle with vanilla sugar.
Bake the strudel in a preheated oven at 180°C (approximately 350°F) convection for around 30 minutes, until golden brown.
In the meantime, rinse the strawberries, hull and cut into quarters. Toss with the lemon juice and powdered sugar. Set aside until ready to serve.
Remove the strudel from the oven, let cool, sprinkle with powdered sugar and serve with marinated strawberries.