Strudel with rhubarb and tarragon

Ingredients:

Strudel

• 170 g of cream cheese
• 2/3 cup powdered sugar + extra for serving
• 2 tbsp. premium flour
• 1 vanilla pod, cut in half lengthwise, seeds scraped out
• 7 sheets frozen phyllo dough, thawed
• 140 g (10 tbsp) unsalted butter, melted (see note)
• 2 tbsp chopped fresh tarragon
• 1 tbsp granulated sugar + extra for serving

Compote

• 2 sprigs of tarragon
• 0.5 cup granulated sugar
• 450 g rhubarb, cut into 1 cm pieces.

Preparation:

1. Compote:
   
   In a medium saucepan, combine the tarragon sprigs, granulated sugar, and 1 3/4 cups water; bring to a boil and stir until the sugar dissolves. Add the rhubarb, reduce the heat to low, and simmer until tender but still mushy, about 3 minutes. Drain in a colander over a bowl to catch any excess liquid (keep the rhubarb in the colander to drain while you prepare the strudel).
2. Preheat oven to 220°C.
3. Strudels:
   
   In a food processor, pulse the cream cheese, sugar, flour, and vanilla seeds until combined. Place 1 sheet of phyllo dough on a clean, dry surface (cover the remaining sheets with a slightly damp kitchen towel). Lightly brush with melted butter and sprinkle with 1 teaspoon of chopped tarragon and 1/2 teaspoon of granulated sugar. Place another sheet of phyllo dough on top, brush with butter, and sprinkle with tarragon and sugar. Repeat with the remaining dough, leaving the last sheet clean. Cut the stack of dough in half crosswise. Set aside the remaining melted butter (about 1 tablespoon).
4. Place each stack of phyllo dough on a sheet of parchment paper slightly larger than the stack itself, with the long sides facing you. Divide the cream cheese mixture among the stacks of dough, spreading it in a 2-inch-wide strip along the edge closest to you, leaving a 3/4-inch border on all sides. Arrange the rhubarb pieces on top of the cream cheese filling. Starting with the edge closest to you, use the parchment paper to lift the dough and roll it tightly. You should have two logs; place them seam-side down. Transfer the strudels (on the parchment paper) to a baking sheet.
5. Brush the strudels with the remaining melted butter and sprinkle generously with sugar. Bake until golden brown and crisp, 15-20 minutes. Meanwhile, bring the reserved rhubarb liquid to a boil. Reduce the heat and simmer, stirring occasionally, until syrupy, about 15 minutes.
6. Let the strudels cool on the baking sheet for 10 minutes. Then transfer them (on the parchment paper) to a wire rack and let cool for 45 minutes. Dust with powdered sugar and drizzle with rhubarb syrup.
   
   Melted butter:
   
   Many strudel recipes call for clarified butter, which helps prevent the dough from becoming soggy. To do this, melt the butter over medium heat until the solids separate and rise to the surface, 3-5 minutes. Let cool, then skim off the white foam and discard. Pour the remaining clarified butter into a bowl; discard any solids that remain at the bottom of the pan.