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Let me tell you about the day my grandmother’s rhubarb patch threatened to take over the entire backyard, and I was desperately searching for new ways to use up the bounty. I had a package of phyllo dough in my freezer looking lonely, some gorgeous honey from the farmer’s market, and a crazy idea about wrapping tart rhubarb in crispy pastry. Three experimental batches later, I’d created what my family now calls “better than any fancy bakery” treats. Now every spring when rhubarb season hits, I make these for neighbors, potlucks, and basically anyone who needs convincing that rhubarb is actually incredible.

Why This Recipe Works

Here’s the thing about rhubarb—it needs a sweet partner to really shine, and honey is absolutely perfect because it doesn’t overpower that gorgeous tart flavor. What makes this work is cooking the rhubarb just enough to soften it but not so much that it turns to mush, then wrapping it in crispy phyllo that gets golden and flaky in the oven. The secret is adding a touch of vanilla and cinnamon to warm up those bright, tart notes. I learned the hard way that rhubarb releases a lot of juice, so we’re adding a little cornstarch to keep things from getting soggy. It’s honestly that simple, but the result tastes like you spent hours in a fancy pastry kitchen.

Essential Ingredients

Fresh rhubarb is absolutely worth seeking out when it’s in season—those bright red and green stalks should feel firm and snap cleanly when you break them. Don’t cheap out on the sad, bendy stuff that’s been sitting around. I always grab extra because my kids have started snacking on the raw pieces (which is honestly adorable, even if it throws off my measurements).

Good honey makes all the difference here. Local honey from a farmer’s market or specialty store has so much more flavor than the generic stuff. Around here, we’ve figured out that wildflower honey works beautifully, but clover honey is great too if that’s what you can find.

Phyllo dough from the freezer section works perfectly for this—don’t stress about making your own pastry. The key is thawing it properly (overnight in the fridge) and keeping it covered with a damp towel while you work. I learned this after having half my phyllo sheets crack and crumble because I let them dry out.

Real butter for brushing gives you those gorgeous golden, flaky layers. Don’t be me and try to use cooking spray—it just doesn’t give the same crispy texture we’re after. Melt more than you think you’ll need because it’s better to have extra than run out halfway through.

A touch of vanilla extract rounds out all the flavors without being obvious. Good vanilla makes everything taste more balanced and delicious.

The Technique Section

Start by cranking your oven to 375°F and prepping your rhubarb. Wash those stalks and chop them into small pieces, about half-inch chunks. Here’s where I used to mess up—I’d cut them too big and they wouldn’t cook evenly inside the wraps.

Now for the fun part—making the rhubarb filling. In a bowl, toss the chopped rhubarb with honey, a tablespoon of cornstarch, vanilla, and a pinch of cinnamon. Let this sit for about 10 minutes so the rhubarb starts releasing its juices and the cornstarch can do its job of preventing sogginess.

While that’s sitting, get your phyllo ready. Thaw it completely, then unroll and cover with a slightly damp kitchen towel. Work with one sheet at a time, keeping the rest covered so they don’t dry out and crack.

Here’s my secret for perfect wraps—brush each phyllo sheet lightly with melted butter, then fold it in half lengthwise. Add a spoonful of the rhubarb mixture to one end, leaving about an inch border. Fold in the sides, then roll it up like a little burrito. The phyllo is forgiving, so don’t stress if it’s not perfect.

Place seam-side down on a parchment-lined baking sheet and brush the tops with more butter. This ensures they get golden and crispy all over. Bake for 20-25 minutes until golden brown and crispy. Every oven has its own personality, so start checking around 18 minutes because these can go from perfect to overdone pretty quickly.

Troubleshooting Guide

Phyllo cracked and broke apart? It probably dried out while you were working. Don’t panic—just patch it together and keep going. Next time, keep that damp towel over the unused sheets and work a bit faster.

Wraps got soggy on the bottom? Your rhubarb released too much juice, or you skipped the cornstarch step. If this happens (and it will), just serve them on a rack so air can circulate underneath. Totally fixable for next time.

Filling leaked out during baking? You probably overfilled them or didn’t seal the edges well enough. These are meant to be rustic, so don’t stress about perfect-looking wraps. They’ll still taste amazing even if they’re a little messy.

I always make a few extra now because someone inevitably wants to try “just one more,” and it’s better to have extras than run out.

Variations

When I’m feeling fancy for special occasions, I’ll add a handful of chopped strawberries to the rhubarb mixture. Sometimes I sprinkle chopped nuts (walnuts or pecans) over the filling before wrapping, though that’s totally optional.

My fall twist uses a mix of rhubarb and diced apples with a touch of maple syrup instead of honey. This makes it taste like autumn decided to crash spring’s party, and it’s perfect for using up the last of the rhubarb harvest.

Around here, I’ve started making mini versions as appetizers for parties—they’re adorable and people love having their own individual treats.

FAQ

Can I use frozen rhubarb? Sure, just thaw it completely and drain really well first. Frozen rhubarb releases more liquid, so you might need an extra pinch of cornstarch to keep things from getting soggy.

How do I store these? They’re best eaten the day they’re made while the phyllo is crispy, but leftovers keep covered for 2 days. You can crisp them up again in a 350°F oven for a few minutes.

Can I make these ahead? You can assemble them a few hours ahead and keep refrigerated, but bake them right before serving for the crispiest results.

Closing Thought

I couldn’t resist sharing this because the best rhubarb honey wrap moments are when someone takes a bite and gets that perfect balance of tart, sweet, and crispy all at once. It’s become my go-to spring treat when I want to show off just a little bit, and honestly, these make rhubarb converts out of even the most skeptical eaters.

Rhubarb with Honey Wraps

Author: Mia

Print Recipe

Description

Crispy, golden phyllo pastry wrapped around sweet-tart rhubarb filling—like spring decided to dress up in its fanciest outfit but still stay completely approachable.

Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes | Servings: 8 wraps

Ingredients

Scale

For the Filling:

For Assembly:

8 sheets phyllo dough, thawed
1/2 cup butter, melted
2 tablespoons coarse sugar for sprinkling (optional)

Instructions

Crank your oven to 375°F and line a baking sheet with parchment paper.
In a bowl, toss chopped rhubarb with honey, cornstarch, vanilla, cinnamon, and a pinch of salt. Let sit for 10 minutes to let the rhubarb release its juices.
Carefully unroll thawed phyllo dough and cover with a slightly damp kitchen towel to prevent drying out.
Working with one sheet at a time, brush phyllo lightly with melted butter, then fold in half lengthwise.
Place about 2-3 tablespoons of rhubarb mixture at one end of the folded phyllo, leaving about 1 inch border on all sides.
Fold in the sides over the filling, then roll up from the filled end like a burrito, keeping it relatively tight but not squishing the filling.
Place seam-side down on prepared baking sheet and brush the top and sides with more melted butter.
Repeat with remaining phyllo sheets and filling.
Sprinkle with coarse sugar if using, then bake 20-25 minutes until golden brown and crispy.
Let cool for 5-10 minutes before serving—the filling will be very hot!

Notes:

Keep phyllo covered with a damp towel while working to prevent cracking.
Don’t overfill the wraps or they’ll leak during baking.
Fresh rhubarb works best, but frozen works if thawed and well-drained.
Cornstarch is key to preventing soggy bottoms from rhubarb juice.

Storage Tips:

Best eaten the day made while phyllo is crispy.
Leftovers keep covered for 2 days but lose some crispiness.
Reheat in 350°F oven for 3-4 minutes to crisp up again.
Don’t freeze these—phyllo gets weird and soggy when thawed.