Rhubarb Wontons You Have To Try

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Rhubarb Wontons

"This is an Asian twist on rhubarb pie. Sweet and tangy rhubarb is wrapped in a wonton wrapper and fried to make a sweet deal with with a nice crunch!"

Ingredients :

• five stalks rhubarb, chopped
• 3/4 cup all-cause flour
• 1 1/4 cups white sugar
• 40 (3.5 inch rectangular) wonton wrappers
• 1 quart oil for frying

Instructions :

Prep : 30M	Cook : 20M	Ready in : 1H

• Place the chopped rhubarb into the container of a blender or meals processor. Blend until liquefied. Pour right into a big bowl and stir in the flour and sugar until smooth.
• Lay among the wonton wrappers out at a time on a smooth surface. Keep a small bowl of water nearby for dipping your fingertips. Place a beneficiant spoonful of the rhubarb mixture into the centers of the wrappers. Dip your finger inside the water and brush onto the edges to moisten. Fold the wrapper into a triangle to seal, then moisten the internal of the two corners and press them in opposition to the pinnacle nook to seal. Repeat with last wrappers and filling.
• Heat the oil in a deep fryer or deep heavy skillet to 375 stages F (a hundred ninety stages C). Fry as many wontons as you can at one time with out crowding. Turn as wanted till golden brown on all facets, about 5 mins per batch. Use a slotted spoon to cast off to a paper towel-coated plate. Serve warm.

Notes :

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