Strawberry strudel torte

1. Recipe by: randy pollak preparation time: 0:30 glaze: in a small saucepan combine 1cup of the strawberries, rhubarb and 2 tablespoons of water.
2. Bring to boil, reduce heat and simmer, covered, for 5 minutes.
3. Pass the mixture through a sieve and add enough water to make ½ cup of juice.
4. Combine, in the same saucepan, ½ cup sugar and cornstarch.
5. Stiri in the juice and add lemon juice.
6. Cook over low heat until mixture thickens, then cook and stir for 2 more minutes.
7. Cover and cool.
8. Prepare phyllo dough: lightly grease a baking sheet, set aside.
9. Cut one phyllo sheet into 2 8-9-inch circles (use a plate as your guide).
10. Stack the 2 rounds on the baking sheet and brush with melted butter.
11. Repeat 2 more times to make a stack of 6 phyllo rounds.
12. Prick rounds with a fork and bake in a 425°F preheated oven for 4-6 minutes, or until golden.
13. Cool on wire rack.
14. Repeat 2 more times to make a total of 3 stacks of six rounds apiece.
15. Prepare whipping cream by beating in a small bowl with 1 tablespoon of sugar until stiff peaks form.
16. Assemble torte: place 1 stack of phyllo rounds on a large plate.
17. Spread with ½ of the glaze.
18. Top with another stack of phyllo rounds, spread with ½ of the whipped cream.
19. Top with last set of phyllo rounds; spread with some of the glaze, top with remaining berries and spoon remaining glaze over berries.
20. Spoon the remaining whipped cream into center.
21. Garnishi the plate with a few whole strawberries.
22. Chill for up to 1 hour before serving.