Rhubarb Wontons

Dollops of sweet and tangy rhubarb purée are wrapped in wonton wrappers and fried for a golden, crunchy treat that's an Asian twist on rhubarb pie.

• 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 rhubarb into a blender or food processor. Blend until liquefied. Pour into a large bowl, then stir in sugar and flour until smooth.

Step 2

Lay a few wonton wrappers on a clean surface. Keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful of rhubarb mixture into the centers of wrappers. Dip your finger in water and brush onto the edges to moisten. Fold 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 oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Working in batches, fry wontons in hot oil until golden brown on all sides, about 5 minutes per batch. Use a slotted spoon to remove to a paper towel-lined plate to drain. Serve warm.