Recipe Beignets de rhubarbe

About 3 dozen

PRÉPARATION

In a large bowl, combine flour, 1 cup sugar and salt.
In a small bowl, whisk together the egg yolks, milk and butter.
Gradually add to dry ingredients, stirring until smooth.
Mix the rhubarb with the rest of the sugar and gently incorporate into the dough.
In a small bowl, beat the egg whites until stiff. Incorporate into the dough.
In a deep cast iron skillet or deep fryer, heat the oil to 375°. Drop the dough by tablespoonfuls into the oil.
Fry a few at a time, turning with a slotted spoon until golden brown.
Drain on absorbent paper.
Sprinkle with icing sugar. Serve hot.

Rhubarb

If using frozen rhubarb, measure it while still frozen, then thaw it completely.
Drain in a colander, but do not squeeze the liquid out.