Tuesday, May 17, 2005

Rhubarb Waffles with Rhubarb Sauce

Rhubarb Waffles with Rhubarb Sauce (Adapted from Eating Well)

For the rhubarb sauce

5 cups 1/4" diced rhubarb
1 1/2 cups granulated sugar

For the waffles

1 1/4 cups all-purpose flour
1/2 cup whole-wheat pastry flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
3 large egg whites, at room temperature
1 1/4 cups milk
1 1/2 tablespoons canola oil

To prepare the sauce

In a medium saucepan, combine rhubarb and sugar - bring to a simmer over medium-low and cook until the rhubarb is tender and translucent. Using a slotted spoon, scoop out about 1 cup of the rhubarb to a small bowl and set aside. Boil the remaining rhubarb mixture over medium heat, stirring occasionally, until slightly thickened, about 5 to 7 minutes.

To prepare the waffles

In a medium bowl, whisk together flours, sugar, baking powder and salt.

In a large bowl, add egg whites and whisk until very frothy. Add milk and oil, whisking to combined. Stir in reserved 1 cup rhubarb. Add dry ingredients and mix just until combined.

Preheat waffle iron.

Scoop about 1/2 cup batter per waffle onto the hot waffle iron, gently spreading the batter to the edges. Cook until the waffles have browned and the steaming stops, about 4 to 6 minutes. Repeat with remaining batter. Serve with warm sauce on top.

Makes about 6 servings.

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