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Rhubarb bagels

When rhubarb is in season, I try to use it as much as possible in desserts and baking - it transforms wonderfully into delicate fillings and purees. I often make these bagels - the rhubarb becomes soft, juicy and sweet when baked, but retains a slight sourness that keeps the filling from becoming cloying.

rhubarb bagels

Insert ingredients:

batter:

  • fat-free cottage cheese – 250 gr.
  • sugar – 100 gr.
  • vegetable oil – 100 gr.
  • egg – 1 pc.
  • leavening agent – 1 sachet (15 gr.)
  • flour – 350 gr.

filling:

  • rhubarb - 200 gr.
  • sugar - 100 gr.

Cooking rhubarb bagels:

For the filling, peel the rhubarb from the film, cut into cubes, cover with sugar and set aside for 1 hour.

rhubarb with sugar

rhubarb for jam

Then discard the rhubarb in a colander to get rid of any excess liquid.
For the dough, combine the cottage cheese with the sugar, egg, oil, baking powder and baking powder in a bowl and mix thoroughly. Gradually add the sifted flour and knead into a soft and elastic dough.

Add the sifted flour and knead into a soft and elastic dough.

cottage cheese dough for bagels

Roll the dough into a ball, wrap in clingfilm and place in the refrigerator for 1 hour.
Then divide the dough into 2 equal parts and roll them into balls. On a flour-dusted table roll one roll into a round cake and divide the cake diagonally into 8-12 segments.
Place the filling on the wide part of each segment and roll up the bagels, wrapping the filling inside.

Place the filling on the wide part of each segment and roll up the bagels.

rhubarb stuffed bagels

Grease a baking tray with butter or line it with baking parchment and place the bagels on it about 5cm apart.

rhubarb bagels

Bake in a preheated 180 degree oven until browned – about 25 minutes.

rhubarb bagels

Good appetite!"

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