This rhubarb wonton recipe dollops rhubarb purée, wraps it in wonton wrappers, and fries it into golden, crunchy treats for an Asian take on rhubarb pie.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
154 Calories
Recipe Instructions
Step 1
Place rhubarb into a blender or the bowl of a food processor; blend until liquefied. Pour rhubarb purée into a large bowl; 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 rhubarb mixture in centers of wrappers. Dip your finger in water; brush onto wrapper edges to moisten. Fold wrappers into a triangle to seal. Moisten insides of 2 corners; press them against 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). Fry wontons in hot oil, in batches, until golden brown on all sides, about 5 minutes per batch. Transfer to a paper towel-lined plate to drain using a slotted spoon. Serve warm.
