Rhubarb Phyllo Tarts - cooking recipe

Ingredients

12 sheets phyllo dough, thawed
1 lb rhubarb, trimmed, rinsed and cut into 1-inch pieces
1/4 cup packed brown sugar
None None Powdered sugar, to dust
None None Vanilla ice cream, to serve

Preparation

Preheat the oven to 400\u00b0F. Line two baking pans with parchment paper.
Make two stacks of 6 phyllo sheets each, spraying each sheet with no stick cooking spray as you go. Cut six 3-inch rounds from each stack. Place rounds on prepared pans. Bake 10 mins, until crisp and golden. Cool in pans on wire racks.
Meanwhile, place rhubarb, brown sugar and 2 tsp water in a medium saucepan on low heat. Cook 5 mins, stirring, until sugar dissolves. Simmer 10-15 mins, until rhubarb is just tender, but not collapsed. Strain rhubarb; reserve syrup.
Divide rhubarb among six phyllo rounds. Top with remaining phyllo. Dust with powdered sugar. Top with ice cream. Drizzle with reserved syrup, to serve.