Chef Courtney Contos joins us to show us how to prepare rhubarb baklava.
1. Preheat the oven to 385 degrees. Line a baking sheet with parchment or a silpat.
2. Spread the rhubarb on the prepared tray and roast for 30 minutes, then lower the oven to 325 degrees and roast for another 30 or so minutes until the rhubarb has broken down to the consistency of jam. Throughout the roasting process, stir the rhubarb a bit to ensure it cooks consistently.
3. Once the rhubarb is done, mix in the sugar and Yemen to taste. Raise oven to 350 degrees.
4. Brush butter or oil on a ¼ sheet tray, then place your first sheet of phyllo dough. Brush butter or oil on top of phyllo and follow with another piece of phyllo and repeat until you have 8 layers of phyllo, brush with butter or oil.
5. Top with rhubarb and spread so that it evenly covers the phyllo. Top with eight more layers of phyllo (brushing each layer with butter or oil again). Then spread the nuts evenly over the phyllo.
6. Top with 8 more layers of phyllo, each layer brushed with butter or oil. Brush top layer of phyllo generously with butter. Using a ruler and a sharp knife, cut the baklava (through the top and bottom) into twelve 3-inch squares. Cut each square in half to make triangles.
7. Bake the baklava for 25 minutes on center rack of the oven. Then lower the oven temperature to 300°and bake for 35-45 minutes longer, until golden and cooked through.
8. While the baklava is baking add honey and water into a small sauce pan. Heat on low for 2 minutes only (Heating honey over 110 degrees will cause the beneficial nutrients to disappear). Stir the honey mixture until well mixed. Remove baklava from oven. Immediately ladle the honey syrup over the hot baklava and let stand until completely cool, at least 4 hours and preferably overnight.
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