Wash and peel the rhubarb and cut into thin slices (approx. 1 cm). Cut the apple into thin slices as well.
Roast the breadcrumbs in butter and mix with cinnamon. Then mix with rum, honey, rhubarb and apple.
Place the puff pastry on a baking sheet covered with baking paper and spread the filling on it. Roll up the pastry tightly and brush with a little milk or water.
Bake the strudel in the oven according to the package instructions.
Preparation Tip:
If the rhubarb is quite sour, add a little more honey. The strudel can also be prepared without rum.
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