"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."
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.
I tried simply spooning the dough into the oil in donut hole-sized blobs, but the outside was almost burnt before the inside was cooked.
You can blend the strawberries into the sugar syrup if you want the dipping sauce to have a smoother consistency.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 97 calories;3.2 g fat;
15.4 g carbohydrates;
1.8 g protein;
11 mg cholesterol;
264 mg sodium.