Rhubarb Ricotta Churros Recipe

These are delicious treats to serve alongside little pots of melted chocolate or with ice cream. 

Rhubarb Ricotta Churros
Recipe type: Dessert
Makes 2 dozen 4-inch churros.
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • ⅓ cup unsalted butter
  • 1 cup bread flour
  • 2 large eggs
  • 1 cup chopped rhubarb
  • ¼ cup homemade ricotta (see page XX)
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  1. Preheat oil to 375° F.
  2. In a medium bowl, mix the granulated sugar and cinnamon and set aside.
  3. In a medium saucepan bring the water, brown sugar, salt, and butter to a boil. Remove the pan from the heat and add in the flour. Mix until well blended. Add in the eggs one at a time until fully incorporated. Add in the rhubarb, ricotta, vanilla and lemon zest.
  4. Spoon the batter into a piping bag with a medium round tip or a zipper storage bag with a medium-sized hole snipped from one corner.
  5. When the oil is heated, squeeze some batter into the oil about four inches long. You should be able to cook four to five churros at a time. Cook them about a minute and turn them over with a slotted spoon.
  6. Remove the churros with the slotted spoon and place them on a plate lined with paper towel to absorb any excess grease.
  7. While still warm, roll each churro into the dish with the sugar and cinnamon mixture until coated.