- 1 1/2 cups diced rhubarb
- 1/2 cup white sugar
- 2 tablespoons water
- 1 cup buttermilk
- 1 large egg, beaten
- 2 tablespoons melted butter
- 2 cups all-purpose flour
- 1/4 cup lightly packed brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- vegetable oil for frying
- 1 cup frozen strawberries, chopped
- Place rhubarb, white sugar, and water in a small saucepan over medium heat; cook until rhubarb is tender, about 5 minutes. Strain rhubarb, reserving sugar syrup.
- Combine buttermilk, egg, and melted butter in a bowl. Stir in cooked rhubarb.
- Mix flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Stir in buttermilk and rhubarb mixture until batter is thick and smooth.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Spoon batter into a resealable plastic bag; snip a large hole in one corner. Working in batches, squeeze 1-inch lengths of batter into hot oil. Fry until golden brown, about 3 minutes. Drain on paper towels.
- Stir strawberries into reserved sugar syrup to make sauce. Serve sauce alongside beignets.
09/29/2019
recipepes.com
rhubarb beignet bites with strawberry sauce, recipe
PT15M
PT1H
5
455 calories
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