Thursday, May 6, 2010

Rhubarb Waffles with Rhubarb Sauce - Serves 6 (because you're going to want more)

Ok, I don't bake. It's out there. I don't care for it because baking makes me really mad when I mess up. The bad thing about baking is that when you do mess up, you can't fix it. You have to start all over. You could just pour chocolate syrup over it and make it your own, but that likely won't work. My good friends already know this yet when I do bake, it's got to have fruit in it. Rhubarb is amazing. This recipe is amazing. And for you mom's out there who do most the cooking and want your husband to wow you this coming Mother's Day, hand them this recipe and you will start your morning skipping around the house.


1 1/4 pounds rhubarb, trimmed and diced (1/4 inch), about 5 cups
1 1/2 cups sugar


3 large egg whites
1 1/4 cups nonfat milk
1 1/2 tablespoons canola oil
1 1/2 cups all-purpose flour
1/4 cup whole-wheat flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt

To prepare sauce: Combine rhubarb and 1 1/2 cups sugar in a medium saucepan and bring to a simmer over medium-low heat. Cook until the rhubarb is tender and translucent. Transfer about 1 cup of the rhubarb to a small bowl with a slotted spoon, and reserve for the waffle batter. Boil the remaining rhubarb in syrup over medium heat, stirring occasionally, until slightly thickened, 5 to 7 minutes.
To prepare waffles: Whisk egg whites in a large bowl until frothy. Whisk in milk and oil. Stir in the reserved 1 cup cooked rhubarb. Sift all-purpose flour, whole-wheat flour, 3 tablespoons sugar, baking powder and salt into a medium bowl. Gently stir the dry ingredients into the egg-milk mixture just until moistened.
Preheat a waffle iron. (If your waffle iron is not nonstick, brush it lightly with oil.) Fill the iron about two-thirds full. Close and cook the waffles until they are nicely browned, about 4 minutes. Repeat with the remaining batter, coating the waffle iron lightly with oil, if necessary, before cooking each batch. Serve hot, topped with the rhubarb sauce.

You can prepare the sauce ahead and store, covered, in the refrigerator for up to 4 days. Bring to room temperature or heat before serving. (This will also ensure you get this for breakfast :) )

1 comment:

  1. I've been a victim of this dish recently. I can vouch for it... yummy in my tummy and could be habit-forming.