Rhubarb Waffles with Rhubarb Sauce
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.
- 1 1/4 pounds rhubarb, trimmed and diced (1/4 inch), about 5 cups
- 1 1/2 cups sugar
- 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
- 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.
- 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 & 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
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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- Total Time
- 30 minutes or less
- Ease of Preparation
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