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Rhubarb Waffles with Rhubarb Sauce

May/June 2009, May/June 1994

Your rating: None Average: 4.4 (10 votes)

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.



READER'S COMMENT:
"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...
Rhubarb Waffles with Rhubarb Sauce Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

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
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt

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.

Tips & Notes

  • 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

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.

Nutrition Bonus: Folate (26% daily value), Calcium (21% dv).

Carbohydrate Servings: 6

Exchanges: 2 starch, 4 other carbohydrate, 1 fat


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