Rhubarb Baklava

Phyllo baklava layered with a filling of walnuts, fresh or frozen rhubarb, sugar and cinnamon, baked golden and soaked in warm honey.

Ingredients

1 cup	240 ml	butter, melted
20 sheets		phyllo dough sheets (14 inches x 9 inches)
3 cups	720 ml	finely chopped walnuts
1-1/2 cups	240–120 ml	finely chopped fresh or frozen rhubarb
1 cup	240 ml	sugar
1-1/2 teaspoons	5–2.5 ml	ground cinnamon
1-1/2 cups	240–120 ml	honey

Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan. In a large bowl, combine the walnuts, rhubarb, sugar and cinnamon.
Layer five sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter.
Using a sharp knife, cut baklava into 1-1/2-in. diamond shapes. Bake at 350° for 35–40 minutes or until golden brown. In a small saucepan, heat honey over low heat until thinned. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.