Rhubarb Jalebi

Rhubarb gives a tang to the classic Jalebi

Prep: 30 min

Cook: 5 min

Total: 35 min

Servings: 24

Ingredients

Toss the rhubarb, sugar and water into a saucepan over medium heat.
Let simmer for 15 to 20 minutes until the rhubarb softens and begins to fall apart. Stir often.
Transfer the rhubarb to a blender or food processor and puree.
Boil sugar, water and cardamom until the syrup thickens and lightly coats the back of a wooden spoon.
Keep warm on low heat until ready for the jalebi.
In a small bowl, combine 2 tbsp warm water with 1/4 tsp sugar and 1/2 tsp yeast. Let sit for 5 to 10 minutes until lots of bubbles form.
In a medium bowl, combine the flour, rhubarb puree, cardamom, salt, 1/2 cup water and the bubbly yeast. The batter should be about the consistency of pancake batter. Add a couple more tablespoons of water if the batter is too dry.
Cover and let the batter sit for about 20 minutes.
Heat oil on medium high heat (I used an 8 inch cast iron skillet for this) until ready to fry. Test oil by dropping a couple of drops of batter into the oil. If it sizzles and rises to the top immediately, the oil is ready.
Meanwhile, transfer the batter to a parchment cone (they’re super easy to make) or a clean empty ketchup bottle.
Draw swirls with the batter into the hot oil, like a funnel cake. Fry on both sides until golden and crispy.
Drain on some paper towels for a few minutes.
Transfer to hot sugar syrup. Let soak for about 30 seconds and transfer to a wire rack.