Rhubarb and custard doughnuts

Ingredients

• 3 1/4 cup plain flour
• 1 sachet instant dried yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 250 millilitre milk, lukewarm
• 2 eggs
• 75 gram butter, at room temperature, cubed
• canola or sunflower oil, for frying
• 1/3 cup icing sugar
• Rhubarb compote
• 250 gram rhubarb, cut into 1cm pieces
• 2 tablespoon water
• 1 tablespoon sugar
• red food colouring (optional)
• Custard cream
• 1/2 cup tore-bought custard
• 1/2 cup cream
• 1/2 cup vanilla essence