Rhubarb Fritters Cinnamon Glaze

Rhubarb fritters are the treat I crave when spring rolls in and the rhubarb patch starts producing those rosy stalks. Their tartness tucked inside a soft dough and cloaked with sweet glaze makes them almost impossible to stop at one. A dusting of nostalgia comes with every bite—my grandmother’s hands in flour, my first attempts always messier than planned, everyone around the table licking sugar from their fingers while the kitchen fills with the smell of frying dough and spice.

One year I made these after coming home from a chilly garden morning the warm fritters and sweet glaze convinced my normally rhubarb-skeptical partner to swipe the last one when I was not looking

Ingredients

• Chopped rhubarb: Brings tart flavor and pops of color. Try to pick firm, brightly colored stalks for best results.
• Granulated sugar: Balances the rhubarb’s tang and helps draw out juices before mixing into the batter.
• All-purpose flour: Gives the batter structure. Make sure it is fresh and not compacted for a light texture.
• Baking powder: Helps the fritters puff up and keeps them tender. Check your can for freshness so you get the best rise.
• Salt: Sharpens the sweet and warm flavors in the batter.
• Ground cinnamon and nutmeg: Add cozy spice notes for a classic bakery flavor. Grind whole nutmeg if you can for aromatic lift.
• Egg: Binds the ingredients and gives fritters richness. Use a large egg for best results.
• Milk: Softens the dough and helps it fry evenly. Whole milk adds extra tender crumb.
• Vanilla: Delivers background warmth and aroma. Pure extract will add more flavor than artificial.
• Oil for frying: Use a neutral oil with a high smoke point like canola or vegetable for clean taste.
• Icing sugar: Plus a splash of milk and a bit of vanilla makes the easiest glaze for a finishing touch. Sift the sugar if lumpy for the smoothest drizzle.

Step-by-Step Instructions

Prep the Rhubarb:

Toss the finely chopped rhubarb with sugar in a small bowl, then let it sit for about ten minutes while you prep the other ingredients. This draws out juices, softens the pieces, and unlocks big flavor.

Mix the Dry Ingredients:

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined so your batter rises well and every bite gets cozy spice notes.

Blend the Wet Ingredients:

Beat the egg with a fork or small whisk until smooth, then stir in the milk and vanilla. Make sure everything is well combined so the batter is even.

Combine and Fold:

Pour the egg and milk mixture into the dry ingredients, stirring gently until just mixed. A few lumps in the batter are okay. Now fold in all the sugared rhubarb with their juices so you get pink bursts throughout.

Heat the Oil:

Pour enough neutral oil into a deep skillet or midsize pot to reach about two inches up the side. Heat over medium until it reaches three hundred and fifty degrees. A candy or frying thermometer helps here—a steady heat prevents oily fritters.

Fry the Fritters:

Drop heaping tablespoons of batter into the hot oil, working in batches so you do not crowd the pan. Fritters will puff and float. After about two minutes, flip and cook the other side to even gold. Keep an eye, as rhubarb pieces can sometimes cause uneven browning.

Drain and Glaze:

Use a slotted spoon to transfer the fritters to a plate lined with paper towels to soak up excess oil. While still warm, mix icing sugar, milk, and vanilla to create a smooth, pourable glaze and generously drizzle over each fritter. Serve as soon as they are just cool enough to handle.

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My favorite part is how melted glaze clings to the still-warm edges and all the tartness of the rhubarb shines right through the sweet dough. I remember my younger sister sneaking an extra handful of diced stalks for her batch once—it made the fritters not just more colorful but punchier with every mouthful.

Storage Tips

Let fritters cool fully before storing or the glaze will get sticky and melt off. I like to layer them in a paper towel lined container with space between each one. Tight lids will cause moisture buildup, so keep them lightly covered at room temperature for a day, or place in the fridge up to three days. For regaining crispness, pop in a hot oven for a few minutes just before eating.

Ingredient Substitutions

No fresh rhubarb? Try frozen, but always thaw and pat dry before using for similar texture. Strawberries are a classic pairing with rhubarb and can replace half the fruit for a sweeter version. Almond extract or orange zest can stand in for vanilla to change the flavor profile. Up the cinnamon if you want big bakery warmth.

Serving Suggestions

Warm fritters with glaze are a treat on their own, but I like a little scoop of vanilla bean ice cream or tangy yogurt on the side. Serve with coffee or black tea, or save for a sweet finish after a roast chicken dinner. Stack them high for brunch with extra glaze for drizzling, or let kids dip them in jam.

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There is nothing quite like biting into a just-glazed fritter while it is still faintly warm and the outside snaps with a hint of crunch. Use the best looking stalks you can find—rhubarb is the real star here and you will taste the difference.

Frequently Asked Questions

→ How do I prevent fritters from becoming greasy?

Maintain oil temperature around 350°F (175°C) and avoid overcrowding the pan, so fritters cook quickly and remain crisp without absorbing too much oil.

→ Can I use frozen rhubarb?

Yes, make sure to thaw and drain any excess liquid from frozen rhubarb before folding it into the batter to prevent sogginess.

→ What is the best way to glaze these fritters?

Drizzle warm vanilla glaze over just-fried fritters for maximum absorption and a smooth finish.

→ Can I substitute other spices?

Absolutely. Try cardamom or ginger for a twist, adjusting amounts to suit your taste preferences.

→ How should leftovers be stored?

Cool completely and store in an airtight container at room temperature for up to two days. Reheat gently for best texture.