Crispy Rhubarb Pockets
1/2 pound rhubarb (about 2 cups ½- inch diced)
1/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Combine the diced rhubarb,sugar, the cornstarch and salt in a medium saucepan and place over medium-low heat.
Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes.
Remove the pan from the heat and stir in the vanilla extract.
Set aside to cool to room temperature.
Layer 4 phyllo sheets, brushing each with melted butter.
Meanwhile, preheat the oven to 350 degrees F.
Now let us cut four 4-inch squares from phyllo stack.
Place 2 teaspoons of filling in center of square.
Brush phyllo from edge of filling to each point of square lightly with water.
Gather points of square and pinch together just above filling.
Brush pouch with butter. Repeat process for all 4 pouches.
Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
Bake in preheated 350ºF oven for 12 to 15 minutes or until golden brown.
Take the pouches out and let them cool on wire rack for ~5 minutes.
Serve warm or at room temperature.