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. Source: EatingWell Magazine, May/June 2009

Lisa Cherkasky
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Ingredients

Rhubarb Sauce

Waffles

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: The sauce (Step 1) can be prepared ahead and stored, covered, in the refrigerator for up to 4 days. Bring to room temperature or heat before serving.

Equipment: Waffle iron

Nutrition Facts

434 calories; 4.2 g total fat; 0.4 g saturated fat; 1 mg cholesterol; 426 mg sodium. 452 mg potassium; 92.7 g carbohydrates; 3.2 g fiber; 60 g sugar; 8.3 g protein; 112 IU vitamin a iu; 8 mg vitamin c; 103 mcg folate; 207 mg calcium; 2 mg iron; 33 mg magnesium; 57 g added sugar;

Reviews (8)

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8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/11/2017
Rhubarb is my spring obsession! Read More
Rating: 4 stars
10/01/2012
Rhubarb waffles and sauce are delicious! I've made this recipe several times in the past three years and each time I make it it's more fun and more satisfying. The waffles and sauce freeze well. I use a nonstick Belgian waffle maker round and they cook fast and don't stick so long as the griddle is kept seasoned with nonstick spray. Pros: The recipe if followed step by step works well. Practice makes perfect. Cons: Cutting the rhubarb into short pieces is probably the most work but it's worth it. Read More
Rating: 5 stars
10/30/2011
Wonderful recipe. Easy to follow and so delicious. Read More
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Rating: 5 stars
10/30/2011
I put the leftover rhubarb sauce in the fridge and it made a great rhubarb butter. Read More
Rating: 5 stars
10/30/2011
Plan on making this for Mother's Day but will decrease the amount of sugar. I have been making rhubarb sauce for a long time but put the sugar in after the rhubarb is cooked but still hot. Read More
Rating: 5 stars
10/30/2011
Another EatingWell winner!!! I only had 3/4 lb of rhubarb so I cut it and the sugar in half and used 2 whole eggs instead of just whites. They came out amazing and didn't look like much but turned out to be filling for 6 people. I will make this again for sure. Read More
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Rating: 5 stars
10/30/2011
This is one of my family's favorite breakfasts. We've received rhubarb 3 or 4 times this summer in our CSA share but I have never cooked with it before. Each time we've had half the required amount of rhubarb so I make the waffles according to the recipe but have less of the syrup for the top. Right now the rhubarb/sugar sauce is on the stove and we're eating it with plain yogurt for breakfast. Read More
Rating: 5 stars
10/29/2011
Perfect easy rhubarb with a few minor changes I had gotten some rhubarb from a CSA and had never prepared it before so I was looking for something easy to try and this recipe was perfect. I don't like to use much refined sugar in my cooking so I altered the sauce recipe and used only 1lb rhubarb added a pint of sliced strawberries and cut the sugar down to 1/2 cup. The addition of the strawberries made it so everyone (including my dad who is not a fan of rhubarb) loved the recipe. Pros: quick and easy rhubarb recipe Cons: original recipe uses a lot of refined sugar in sauce Read More