Zeppole With Rhubarb And Strawberry Compote Recipe by The Paddington Foodie
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Recipe Source
We were inspired to share this great recipe from The Paddington Foodie! If you haven not checked out their website, we suggest that you do!
Ingredients
ZeppoleMakes about 2 dozen
1 cup water
110 grams unsalted butter
1/4 cup caster sugar, plus more for dusting
1/2 teaspoon salt
1 cup plain flour, sifted
3-4 large eggs
1 tablespoon rum
1 teaspoon orange peel, grated
1 teaspoon lemon peel, grated
safflower or peanut oil, for frying
Rhubarb and Strawberry Compote
2 cups strawberries, hulled and quartered
2 cups rhubarb, sliced into bite size pieces
zest and juice of 1 lemon
3 tablespoons sugar
1/4 cup water