These are delicious treats to serve alongside little pots of melted chocolate or with ice cream.
Rhubarb Ricotta Churros
Author: Kirsten Dixon
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
- Preheat oil to 375° F.
- In a medium bowl, mix the granulated sugar and cinnamon and set aside.
- 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.
- 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.
- 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.
- Remove the churros with the slotted spoon and place them on a plate lined with paper towel to absorb any excess grease.
- While still warm, roll each churro into the dish with the sugar and cinnamon mixture until coated.