RHUBARB BEIGNET BITES WITH STRAWBERRY SAUCE

Rhubarb Beignet Bites with Strawberry Sauce image

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.

Provided by garlicqueen

Time 33m

Yield 24

Number Of Ingredients 13

Ingredients

1 ½ cups diced rhubarb
½ cup white sugar
2 tablespoons water
1 cup buttermilk
1 large egg, beaten
2 tablespoons melted butter
2 cups all-purpose flour
¼ 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

Steps:

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

Nutrition Facts : Calories 96.6 calories, Carbohydrate 15.4 g, Cholesterol 10.7 mg, Fat 3.2 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 264 mg, Sugar 6.7 g