Rhubarb Waffles with Rhubarb Sauce

From EatingWell: May/June 2009, May/June 1994

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

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7 Reviews for Rhubarb Waffles with Rhubarb Sauce

10/01/2012

Anonymous

Recommends this recipe

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.

Belgian Rhubarb Waffle

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05/16/2011

dsolano

Recommends this recipe

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

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08/01/2010

amy.connors

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.

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07/04/2010

Anonymous

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.

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04/28/2010

Anonymous

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.

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