Rhubarb Sticks in Beer Batter

For the rhubarb sticks in beer batter, peel rhubarb.

Separate egg yolks from egg whites.

Mix flour with beer, salt, butter and sugar until smooth and let rest for about ½ hour.

Beat egg whites with a little sugar until stiff and fold into batter.

Cut rhubarb into suitable pieces, pull through the dough and bake in hot oil.

When the rhubarb is golden brown, remove and place on a paper towel to drain.

Sprinkle with powdered sugar and serve while still warm.

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