Roasted Rhubarb and Raspberry Pie - stalks rhubarb

Method

• Preheat oven to 375 degrees F.
• Split any larger stalks of rhubarb in half.
• Cut the rhubarb into 1/2-inch slices and place in a mixing bowl.
• Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb.
• Add the vanilla beans scrapings, sugar, and cornstarch and toss well.
• Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through.
• Lower oven temperature to 350 degrees F.
• Line a large sheet pan with parchment paper.
• Place 8 (4-inch) flan rings on the pan.
• Place 4 sheets of phyllo on a work surface horizontally, cut them in half from top to bottom, and cover with a barely damp towel.
• Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring.
• Repeat with the remaining pieces.
• Bake 10 to 12 minutes, until the phyllo is golden brown.
• Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight.
• If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo.
• Or let cool and reheat the filling up in a microwave and fold in the whole raspberries.
• Sprinkle tops of the dessert with powdered sugar.