Rhubarb Fritters w Strawberry Glaze

Make the Donut Dough & Proof

1. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except the butter. Mix on medium-low for about 5 minutes, until the dough is cohesive and stretchy—it will be sticky.

2. Add the butter in 3 additions, letting each incorporate fully before adding the next. Once all the butter is in, continue kneading for 5–7 minutes until the dough is smooth and elastic. The dough will remain soft and tacky and will stick to the sides and bottom of the bowl—this is normal.

   Note: Sandwiching the butter between pieces of dough before adding it to the mixer can help it incorporate faster.

3. Use lightly greased hands to shape the dough into a rough ball. Transfer to a greased bowl, cover, and let rise for 1½–2 hours, or until nearly doubled in size.

   Note: Because this is an enriched dough (with eggs and butter), it may rise more slowly than lean doughs. If your kitchen is cool, place the bowl in a turned-off oven with the light on. You can also add a pan of boiling water on the rack below to create a warm, humid environment—like a DIY proof box.

Make the Rhubarb Filling

1. In a small saucepan over medium heat, combine the rhubarb, brown sugar, lemon zest, lemon juice, and salt. Cook for about 2 minutes until the juices release.

2. Stir in the cornstarch slurry and cook for 2–3 more minutes, until thickened and the rhubarb is softened but still distinct in shape. Swirl the pan instead of stirring if possible—this helps avoid breaking down the rhubarb too much.

3. Remove from heat and let cool completely before using.

Make the Strawberry Glaze

1. In a medium bowl, whisk together the powdered sugar, lemon juice, milk/cream, melted butter, strawberry powder, salt, and vanilla (if using) until smooth and glossy.

2. Adjust the consistency if needed. If it’s too thick, add a splash of cream or lemon juice. If it’s too thin, add more powdered sugar, 1 tbsp at a time.

3. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Set aside until ready to use.

Shape & Fry

1. Cut 6–8 squares of parchment paper (about 4–5 inches wide) and dust them with flour.

2. On a floured surface, roll out the dough to about ½" thick. Spread the cooled rhubarb filling evenly across the surface.

3. Roll the dough into a log. Using a bench scraper or sharp knife, cut the log on a diagonal down its length, then cut again at the opposite diagonal to create small, jagged pieces of dough and rhubarb.

4. Dust the top with flour, then divide the dough into 6–8 mounds, depending on how large you want your fritters.

5. Transfer each mound to a floured parchment square. Using lightly floured fingers, gently flatten into fritter shapes—you want craggy edges, not a smooth round. If any pieces of rhubarb fall out, just press them back in. The dough will be sticky, so re-flour your hands as needed.

   Cover loosely and let rise at room temperature for about 1 hour, or until noticeably puffy.

6. Fill a large pot or Dutch oven halfway with neutral oil and heat to 350–355°F (175–180°C). Lightly dust the tops of the fritters with flour just before frying.

   Important frying tips:

   1. Have your tools ready: a spatula for lowering fritters into the oil, tongs for removing the parchment, and a sheet tray lined with paper towels.

   2. Maintain your oil temperature between 350–355°F. If it drops too low, the fritters will absorb oil and turn greasy. If it’s too high, the outside will brown before the inside is fully cooked.

7. Fry 1–2 fritters at a time, carefully lowering them into the oil parchment and all using a spatula. Fry for 1 to 1 ½ minutes per side, flipping with tongs. After a few seconds, the parchment will loosen—remove it with tongs.

8. Transfer the fried fritters to a paper towel–lined sheet tray. Continue frying the remaining batches, adjusting the heat as needed to maintain 350–355°F.

9. Dip the tops of the warm fritters directly into the glaze. Serve right away for a gooey finish, or let sit for 10 minutes to allow the glaze to set.