Rhubarb and Amaretti Strudel

Preheat oven to 375°F (190°C). Rinse and trim the rhubarb stalks, then cut them into 1-inch pieces and place in a colander to drain excess moisture for a few minutes.

In a large bowl, combine the rhubarb pieces, crushed amaretti, brown sugar, cinnamon, orange zest, and chopped walnuts, mixing gently until evenly distributed.

Place a sheet of phyllo dough on a clean work surface and brush lightly with melted butter. Repeat with 8 more phyllo sheets, stacking them and brushing each layer with butter.

Spread the rhubarb-amaretti filling in a strip about 2 inches from the long edge of the phyllo stack, leaving a 1-inch border on the sides.

Fold the 1-inch side borders inward over the filling, then roll the phyllo tightly away from you like a log, using the work surface to help guide it into shape.

Transfer the strudel seam-side down to a parchment-lined baking sheet and brush the entire surface generously with remaining melted butter.

Bake for 35 minutes until the phyllo is golden brown and crispy.

Remove from the oven and let cool for 5 minutes before slicing. Serve warm with whipped cream or vanilla ice cream.