12 sheets filo pastry
Cooking oil spray
1 bunch rhubarb, trimmed, rinsed
¼ cup (55g) brown sugar
Icing sugar, to dust
Low-fat vanilla ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C or 180°C fan. Line two baking trays with baking paper.
Make two stacks of 6 filo sheets each, spraying each sheet with oil as you go. Cut six 8cm rounds from each stack. Place rounds onto prepared trays and bake for 10 minutes, until crisp and golden.
Meanwhile, cut rhubarb into 3cm lengths. Place in a saucepan with sugar and 2 teaspoons water and heat on low, stirring for 5 minutes, until sugar has dissolved. Simmer for 10-15 minutes, until rhubarb is just tender but not collapsed. Strain rhubarb, reserving syrup.
Pile rhubarb onto 6 filo rounds and top with remaining pastry. Sprinkle with icing sugar and serve topped with ice-cream and drizzled with syrup.