Rhubarb Beignet Bites with Strawberry Sauce

Just a concoction that I came up with, and it turned out so well that I wanted to share it! Crispy fried dough riddled with tangy rhubarb and topped with sweet strawberries. Dust with confectioners' sugar before serving.

• Preparation Time: 25 mins
• Cooking Time: 8 mins
• Total Time: 33 mins
• Calories: 97 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• vegetable oil for frying
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 tablespoons water
• 1 cup buttermilk
• 2 tablespoons melted butter
• 1 large egg, beaten
• 1 ½ cups diced rhubarb
• ¼ cup lightly packed brown sugar
• 1 cup frozen strawberries, chopped

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Combine buttermilk, egg, and melted butter in a bowl. Stir in cooked rhubarb.

Step 4

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.

Step 5

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.

Step 6

Stir strawberries into reserved sugar syrup to make sauce. Serve sauce alongside beignets.