1. Cover rhubarb with boiling water and let stand for 30 seconds, then drain thoroughly. 2. Combine sugar, cinnamon, nutmeg, walnuts, raisins and orange peel in a medium bowl. 3. Add the rhubarb and stir just enough to mix all of the ingredients. 4. Prepare 2 15" x 10" cookie sheets by brushing them liberally with melted, unsalted butter. 5. Stack 10 of the phyllo sheets between 2 slightly damp tea towels. 6. Remove 1 sheet, recovering the rest; place it on a prepared cookie sheet and brush with melted butter. 7. Sprinkle 1 to 2 tablespoons of crushed gingersnaps evenly over the phyllo sheet. 8. Top with a second phyllo sheet and repeat the process with the butter and gingersnaps. 9. Repeat with 3 more sheets, brushing each with melted butter and sprinkling with crushed gingersnaps; 5 sheets make 1 strudel. 10. Spread half of the rhubarb mixture in a 2" strip along the edge of one of the long sides of layered phyllo sheets. 11. Roll up the pastry (all 5 layers) just enough to cover the rhubarb mixture. 12. If the edge has dried out a bit, brush with a small amount of melted butter to make the pastry more flexible. 13. To keep the filling in place, make a 1" fold along the top, bottom and remaining side of the pastry. 14. Continue rolling up the strudel and arrange, seam side down, on a cookie sheet. 15. Cover with a slightly damp cloth while making the second strudel. 16. Repeat the entire process with the second strudel. 17. Prick 4 holes along the top of each strudel. 18. Bake the strudels in a preheated 375 degree F oven for 30 to 35 minutes or until crisp and evenly brown. 19. Transfer to a wire rack and cool. 20. While the strudel is warm, not hot, sprinkle with icing sugar, or once strudel has cooled, drizzle your favourite vanilla icing over each roll. 21. Serve warm or cold with whipped cream. ---------------------------------------------------------------------------
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