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.
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.
7 Reviews for Rhubarb Waffles with Rhubarb Sauce
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.
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.
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.
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.