Rhubarb Waffles with Rhubarb Sauce

7 Reviews
From: EatingWell Magazine May/June 2009

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Rhubarb Sauce
  • 1 1/4 pounds rhubarb, trimmed and diced (1/4 inch), about 5 cups
  • 1 1/2 cups sugar
  • Waffles
  • 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
  • sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 434 calories; 4 g fat(0 g sat); 3 g fiber; 93 g carbohydrates; 8 g protein; 103 mcg folate; 1 mg cholesterol; 60 g sugars; 57 g added sugars; 112 IU vitamin A; 8 mg vitamin C; 207 mg calcium; 2 mg iron; 426 mg sodium; 452 mg potassium
  • Nutrition Bonus: Folate (26% daily value), Calcium (21% dv)
  • Carbohydrate Servings: 6
  • Exchanges: 2 starch, 4 other carbohydrate, 1 fat

Reviews 7

October 01, 2012
profile image
By: EatingWell User
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.
May 16, 2011
profile image
By: EatingWell User
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
August 01, 2010
profile image
By: amyincolorado
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.
July 04, 2010
profile image
By: EatingWell User
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.
April 28, 2010
profile image
By: EatingWell User
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.
October 04, 2009
profile image
By: Sue Sullivan
I put the leftover rhubarb sauce in the fridge, and it made a great rhubarb butter.
September 30, 2009
profile image
By: Sue Sullivan
Wonderful recipe. Easy to follow and so delicious.