Recipe by Sumehra
"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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1 1/4 cups
40 (3.5 inch square)
oil for frying
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.
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!
Made these for a BBQ and everyone LOVED them! I served them sprinkled with powdered sugar and raspberry syrup on the side.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 42
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