Peel the rhubarb and cut into rough diamonds. Wash the strawberries and cut them in half.
In a saucepan, caramelize the sugar and extinguish with red wine and port. Cut the vanilla bean lengthwise, remove the pulp and add to the cooking juices.
Briefly bring the rhubarb and strawberries to the boil in the stock. Bind the liquid with the wheat semolina and let it cool down.
Roll out the strudel dough on a tea towel and brush with butter. Spread the rhubarb filling on the strudel dough in an evenly thin layer.
Carefully roll up the strudel, brush with butter and bake in the oven at 180 °C for about 20 minutes until crispy.
Sprinkle with powdered sugar before serving.
Preparation Tip:
The strudel goes very well with a scoop of vanilla ice cream.
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