Recipe Image

Rhubarb Waffles with Rhubarb Sauce

  • 30 m
  • 30 m
Lisa Cherkasky
“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.”


    • Rhubarb Sauce
    • 1¼ pounds rhubarb, trimmed and diced ( ¼ inch), about 5 cups
    • 1½ cups sugar
    • Waffles
    • 3 large egg whites
    • 1¼ cups nonfat milk
    • 1½ tablespoons canola oil
    • 1½ cups all-purpose flour
    • ¼ cup whole-wheat flour
    • sugar
    • 1 tablespoon baking powder
    • ¼ teaspoon salt


  • 1 To prepare sauce: Combine rhubarb and 1½ 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.
  • 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
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