Crispy Rhubarb Pockets

1. In a medium saucepan, combine diced rhubarb, sugar, cornstarch, and salt. Place over medium-low heat. | 2. Cook, stirring occasionally, until the rhubarb releases its liquid and begins to break down, forming a thick, chunky sauce, about 10 minutes. | 3. Remove from heat and stir in the vanilla extract. Set aside to cool to room temperature.

1. Layer 4 sheets of phyllo dough, brushing each layer with melted butter. | 2. Preheat the oven to 350°F (175°C). | 3. Cut the layered phyllo stack into four 4-inch squares.

1. Place 2 teaspoons of the rhubarb filling in the center of each square. | 2. Lightly brush the phyllo from the edge of the filling to each point of the square with water. | 3. Gather the points of the square and pinch them together just above the filling to form a pouch. | 4. Brush the outside of each pouch with melted butter. Repeat this process for all 4 pouches.

1. Place the filled pouches at least 1 inch apart on an ungreased cookie sheet or baking pan. | 2. Bake in the preheated oven for 12 to 15 minutes, or until golden brown.

1. Remove the pouches from the oven and let them cool on a wire rack for about 5 minutes. | 2. Serve warm or at room temperature.