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Rhubarb Waffles with Rhubarb Sauce

http://www.eatingwell.com/recipes/rhubarb_waffles_with_rhubarb_sauce.html

From EatingWell:  May/June 2009, May/June 1994

These light and crispy rhubarb waffles are made with whole-wheat flour and egg whites and topped with a sweet and tangy rhubarb sauce. If there's any sauce left over, drizzle it on a scoop of frozen yogurt.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Sauce

Waffles

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition

Per serving : 434 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 1 mg Cholesterol; 93 g Carbohydrates; 8 g Protein; 3 g Fiber; 431 mg Sodium; 459 mg Potassium

6 Carbohydrate Serving

Exchanges: 2 starch, 4 other carbohydrate, 1 fat

Tips & Notes