Rhubarb Pie Roll-

For the Roll:

• 1 refrigerated pie crust
• 4 stalks of rhubarb, chopped (approx. 2 cups)
• 3 tablespoons cornstarch
• 1/2 cup walnuts, chopped.
• 1/2 cup brown sugar
• 3 tablespoons butter, softened.
• 1 teaspoon cinnamon

Frosting:

• 1/2 cup powdered sugar (icing sugar)
• 1/4 teaspoon vanilla
• 1 Tablespoon milk

Method:

1. Preheat oven to 375 degrees.
2. Lightly coat a baking sheet with nonstick spray or line with parchment paper.
3. Shred the rhubarb in a food processor. Drain as much of the liquid as you can from the mixture. Keep pressing the rhubarb in a sieve until you remove up to a cup of liquid.
4. Mix together the cornstarch, walnuts, brown sugar, butter and cinnamon. Add the drained rhubarb and mix well.
5. Place the pie crust on a lightly floured surface.
6. Spread the rhubarb mixture lengthwise on one end and roll into a log, moisten and seal the ends.
7. Place on baking sheet with the seam side down.
8. Bake for 25 minutes or until golden brown.

Glaze:
In small bowl mix together the powdered sugar, vanilla, and milk to a drizzling consistency.

Remove roll from oven and let cool.
Drizzle the glaze on top.
Add sliced almonds if you desire.
Cut into slices and serve.
Yield: 6-8 slices