Rhubarb Wontons

This is an Asian twist on rhubarb pie. Sweet and tangy rhubarb is wrapped in a wonton wrapper and fried to make a sweet treat with a nice crunch!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 154 Calories

Ingredients

• 1 quart oil for frying
• 5 stalks rhubarb, chopped
• 40 (3.5 inch square) wonton wrappers
• 0.75 cup all-purpose flour
• 1.25 cups white sugar

Recipe Instructions

Step 1

Place the chopped rhubarb into the container of a blender or food processor. Blend until liquefied. Pour into a large bowl and stir in the flour and sugar until smooth.

Step 2

Lay a few of the wonton wrappers out at a time on a clean surface. Keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful of the rhubarb mixture into the centers of the wrappers. Dip your finger in the water and brush onto the edges to moisten. Fold the wrapper into a triangle to seal, then moisten the inside of the two corners and press them against the top corner to seal. Repeat with remaining wrappers and filling.

Step 3

Heat the oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry as many wontons as you can at one time without crowding. Turn as needed until golden brown on all sides, about 5 minutes per batch. Use a slotted spoon to remove to a paper towel-lined plate. Serve warm.