1. Preheat the oven to 180°C, gas 4 and line a large rimmed baking tray with greaseproof paper.
2. Cut the filo pastry into 12 squares (approx. 15x15 cm each).
3. Mix the breadcrumbs with the sugar. Brush the pastry with butter and sprinkle the crumbs over the bottom third.
4. Place a piece of rhubarb on the bottom of each, fold in the sides and roll up.
5. Place the rolls seam-side down on a baking tray lined with baking paper, brush with the remaining butter and bake for 15-20 minutes until golden brown.
6. Remove and leave to cool. Serve dusted with icing sugar. Serve with lemon curd for dipping.
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