bad_Mama,
4 sheets fresh or frozen(thawed) phyllo
2 tablespoons margarine or butter(1/4 stick) melted
1/2 pound fresh rhubarb(что это я ещё не нашёл в свловаре)
1-1/2 teaspoons cornstarch
1/3 cup shugar
3/4 pint vanilia ice cream or frozen yogurt....

1 preheat oven to 375f.On work surface,stack sheets of phyllo(about 17" by 12" each),one on top of the other;with knife,cut stack lengthwise,then crosswise into quarters to obtain 16 pieces
2 Place 2 pieces phyllo,one on top of the other;brush top sheet with some melted margarine or butter.Arrange phyllo in 10-ounce custard cup or heat-safe bowl.
3 Place 2 more pieces phyllo,one on top of the other,and brush top with some melted margarine or butter;place crosswise over phyllo in cup,crimping to form pretty edge.Repeat with remaining phyllo,to make 4 phyllo cups in all.
4 Place custard cups in jelly-roll pan for easier handling.
5 Bake 10 to 12 minutes untill phyllo is crisp and golden.Cool in cups on wire rack.
6 Meanwhile,wash rhubarb and trim and discard leaves and discolored ends; cut into 1/2-inch pieces.In2-quard saucepan,stir cornstrach and 2 tablespoons water until blended;add rhubarb.
7 Over medium heat,cook,stirring frequently,until rhubarb is very tender and mixture thick,about 10 minutes.Stir in shugar.Remove saucepan from heat,cool slightly.
7 Careflully remove phyllo from custard cups(pastry is very fragile);place on desert plates.Spoon ice cream or frozen yogurt into phyllo cups;top with rhubarb mixture