1. Crank your oven to 375°F and line a baking sheet with parchment paper.
2. 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.
3. Carefully unroll thawed phyllo dough and cover with a slightly damp kitchen towel to prevent drying out.
4. Working with one sheet at a time, brush phyllo lightly with melted butter, then fold in half lengthwise.
5. Place about 2-3 tablespoons of rhubarb mixture at one end of the folded phyllo, leaving about 1 inch border on all sides.
6. 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.
7. Place seam-side down on prepared baking sheet and brush the top and sides with more melted butter.
8. Repeat with remaining phyllo sheets and filling.
9. Sprinkle with coarse sugar if using, then bake 20-25 minutes until golden brown and crispy.
10. 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.