Rhubarb Beignet Bites with Strawberry Sauce Recipe

Rhubarb Beignet Bites with Strawberry Sauce Recipe

  • 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
  1. 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.
  2. Combine buttermilk, egg, and melted butter in a bowl. Stir in cooked rhubarb.
  3. 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.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  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.
  6. Stir strawberries into reserved sugar syrup to make sauce. Serve sauce alongside beignets.
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