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!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

153.6 calories; 2.2 g protein; 25.9 g carbohydrates; 1.4 mg cholesterol; 92.1 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2009
These were great! Always looking for a new way to use up my rhubarb and these hit the spot. I did put some icing sugar on them but wouldn't need to as the flavor is great! Read More
(5)

Most helpful critical review

Rating: 3 stars
05/24/2010
These were okay. My boyfriend loved them but I really wasn't a fan. Needed to be more rhubarb/sugar less flour. The texture and taste of the flour just made the filling become pastey. I think they are a good idea in theory but the recipe needs to be perfected a little more. Also the ingredient list needs to be more specific than just "5 stalks rhubarb" since stalks of rhubarb can come in many sizes. Read More
(14)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/07/2009
These were great! Always looking for a new way to use up my rhubarb and these hit the spot. I did put some icing sugar on them but wouldn't need to as the flavor is great! Read More
(5)
Rating: 3 stars
05/24/2010
These were okay. My boyfriend loved them but I really wasn't a fan. Needed to be more rhubarb/sugar less flour. The texture and taste of the flour just made the filling become pastey. I think they are a good idea in theory but the recipe needs to be perfected a little more. Also the ingredient list needs to be more specific than just "5 stalks rhubarb" since stalks of rhubarb can come in many sizes. Read More
(14)
Rating: 5 stars
07/07/2009
These were great! Always looking for a new way to use up my rhubarb and these hit the spot. I did put some icing sugar on them but wouldn't need to as the flavor is great! Read More
(5)
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Rating: 5 stars
07/03/2011
Made these for a BBQ and everyone LOVED them! I served them sprinkled with powdered sugar and raspberry syrup on the side. Read More
(2)