Source: EatingWell Magazine, May/June 2009 17 of 18 It's not just a crush; it's a full-blown affair! The stewed rhubarb remains pleasantly sour, so I … I like to start by making the roasted rhubarb so that it's lukewarm by the time I'm ready to eat. Fill the iron about two thirds full. After 15 minutes, let the mixture cool. Get the recipe . Cook until the mixture begins to simmer and release liquid, about 10 minutes. Preheat a waffle iron. Cook, stirring occasionally, over medium heat for 15-18 minutes or until tender. Chop the rhubarb into smaller, 1/4- to 1/2-inch pieces. Gently remove and repeat with the remaining batter. Bring to room temperature or heat before serving. Find healthy, delicious recipes and menu ideas from our test kitchen cooks and nutrition experts at EatingWell magazine. Whisk on high until soft peaks form. Easy to follow and so delicious. (The sauce can be prepared ahead and stored, covered, in the refrigerator for up to 4 days. These light and crispy rhubarb waffles are made with whole-wheat flour and egg whites and topped with a sweet and tangy rhubarb sauce. Serves 4. In a large pot combine the rhubarb and sugar, mixing well. Fill the iron about … Repeat with the remaining batter, coating the waffle iron lightly with oil, if necessary, before cooking each batch. Using a slotted spoon, transfer about 1 cup of rhubarb to a small bowl, and reserve for waffle batter. Stir in 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. Add milk and vanilla to the eggs and whisk until well blended. Gently stir the dry ingredients into the egg milk mixture just until moistened. Remove hot dish from oven. Cook at a gentle simmer until the rhubarb is soft when pierced with a fork, about 10 minutes. Learn how to make healthier food choices every day. I'm not a big sweet-in-the-morning kinda gal. Healthy, delicious recipes, including quick dinner, easy lunch ideas, snacks, breakfast, soup and more, from the food and nutrition experts at 1 ¼ pounds 1 1/4 pounds rhubarb, trimmed and diced (1/4 inch), about 5 cups, 1 ½ tablespoons 1 1/2 tablespoons canola oil, Back to Rhubarb Waffles with Rhubarb Sauce, © 2020 EatingWell.com is part of the Allrecipes Food Group. oz./125 ml) batter into each well. Pour the mixture into the waffle maker, using a quarter of the mixture per waffle. I put the leftover rhubarb sauce in the fridge and it made a great rhubarb butter. Info. In a medium mixing bowl stir together cold oatmeal, pancake mix, and water. If there’s any sauce left over, drizzle it on a scoop of frozen yogurt. Transfer the waffles to a rack-lined baking sheet and cover loosely with aluminum foil. EatingWell may receive compensation for some links to products and services on this website. Cover and bring to a simmer over medium-low heat. Serve the waffles with the strawberry-rhubarb compote, crème fraîche and maple syrup. For this healthy grilled pork tenderloin … To serve, plate up 2 waffles, then top with rhubarb syrup, lemon whipped cream and a bit of freshly grated lemon zest. TO MAKE SAUCE: Ina medium sized saucepan, combine rhubarb and sugar. Cover and let stand until juice begins to release from the fruit. Stir in the reserved 1 cup cooked rhubarb. Simmer the chopped rhubarb in a small saucepan over medium-low heat with water and sugar (for every 3 cups of rhubarb, add 1 tablespoon water and 1/2 cup sugar). They came out amazing and didn't look like much but turned out to be filling for 6 people. TO MAKE WAFFLES: In large bowl, whisk egg whites until frothy. Directions. NOTE: If you buy egg whites in a carton, use 2 Tablespoons of egg whites for one egg"white". In large bowl, whisk eggs well. Serve the waffles topped with the rhubarb and date purée, yogurt, pistachios and a few fresh mint leaves. Transfer the waffle to a baking sheet and keep warm in the oven. oz./125 ml), and spread with a small spatula. Close and cook the waffles until they are nicely browned, about 4 minutes. If there's any sauce left over, drizzle it on a scoop of frozen yogurt. These tender waffles need time to set in the waffle iron before you lift the lid to check on them. Instructions Preheat waffle iron to medium high. Another way to preserve fresh rhubarb is in this tangy, spicy-sweet chutney, which pairs well with everything from pork and chicken to cheese plates. Yum! To prepare waffles: Whisk egg whites in a large bowl until frothy. Gently stir the dry ingredients into the egg-milk mixture just until moistened. Yum. These light and crispy rhubarb waffles are made with whole-wheat flour and egg whites and topped with a sweet and tangy rhubarb sauce. SERVES: 2-3 NOTES: You have the option to raise the batter on the counter for 1 hour before you plan to cook the waffles OR for a 1/2 hour on the counter + a covered overnight rest in the fridge for extra developed flavour from the yeast. Offers may be subject to change without notice. Boil the remaining rhubarb in syrup over medium heat, stirring occasionally, until slightly thickened, 5 to 7 minutes. Bring to room temperature or heat before serving.) Cook until the rhubarb is tender and translucent. Stir in butter, 2 teaspoons rind, and juice. Our 2014 Rhubarb Romance is in full swing. In addition to phenolic acid, rhubarb also contains anthocyanins, a … Repeat with the remaining batter, coating the waffle iron lightly with oil, if necessary, before cooking each batch. To make Waffles: Whisk eggs in … EQUIPMENT: Waffle iron These light and crispy rhubarb waffles are made with whole-wheat flour and egg whites and topped with a sweet and tangy rhubarb sauce. Cook for 10 minutes or until very soft and pulpy. Add baking powder, spices, banana (or oil), and vanilla. To prepare sauce: Combine rhubarb and 1 1/2 cups sugar in a medium saucepan and bring to a simmer over medium-low heat. 434 calories; protein 8.3g; carbohydrates 92.7g; dietary fiber 3.2g; fat 4.2g; saturated fat 0.4g; cholesterol 1mg; vitamin a iu 112.4IU; vitamin c 8.1mg; folate 103.5mcg; calcium 207.2mg; iron 1.9mg; magnesium 33.4mg; potassium 452.1mg; sodium 426.1mg; thiamin 0.3mg. This is one of my family's favorite breakfasts. 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. Pour 1/2 cup (4 fl. Sift flours, sugar, baking powder and salt into a … In a large saucepan, combine the first five ingredients. Repeat to cook the remaining batter. Pour batter over rhubarb pieces and immediately return to oven. The crunchy flower power waffle. Cover and cook until the waffles are browned and crisp, about 4 minutes. Using a slotted spoon, transfer about 1 cup of rhubarb to a small bowl, and reserve for waffle batter. Forced rhubarb is grown under pots in the charmingly named ‘rhubarb triangle’, the area around Leeds, Wakefield and Bradford. To make the strawberry-rhubarb compote, in a nonreactive saucepan over medium heat, combine the rhubarb, granulated sugar and water. Let patience rule, because peeking too soon will tear the waffle and make it difficult to remove. RAISED WAFFLES WITH BUCKWHEAT & VANILLA-STEWED RHUBARB Print the recipe here! TO MAKE WAFFLES: In large bowl, whisk egg whites until frothy. It could help fight inflammation. Source: EatingWell Magazine, May/June 2009. Learn how to ace hot chocolate charcuterie boards! Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Close and cook the waffles until they are nicely browned, about 4 minutes. Put this plant to good use with these appetizing rhubarb recipes, including rhubarb cake, pie, jam, crumble and more. My banana nut waffles or my Healthy Chocolate Chip Banana Waffles are perfect for this!. While the fruit stands, get the boiling water canner going and get jars, lids, and rings ready. Cook for 3-5 minutes, until the waffle is crisp and golden on the outside. (If your waffle iron is not nonstick, brush it lightly with oil.) Meal 2: The Elvis While the waffles are cooking, prepare the whipped cream. 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. Raised buckwheat waffles with vanilla-stewed rhubarb. 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. Meal 1: The Hippie. Another EatingWell winner!!! Rhubarb waffles and sauce are delicious! Uncover and stir in the strawberries. Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. That’s my style of cake! Add the cream, sugar, lemon zest and lemon juice to the bowl of a stand mixer fitted with the whisk attachment. Practice makes perfect. 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, about 5 minutes. All Right Reserved. 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. Swiss and salami have had their day. And only 100 grams of whipping cream. Stir in the reserved 1 cup cooked rhubarb. Increase heat to medium, and cook remaining rhubarb in syrup, stirring occasionally, until slightly thickened, for about 5 minutes. Whisk in milk and oil. Add eggs to cornmeal mixture; stir with a whisk to combine. Top with fresh berries or sliced peaches and yogurt for a satisfying start to any day. Once some water has started to release from the rhubarb, bring it to a gentle boil, stirring to prevent scorching. Fill the iron about two-thirds full. We've received rhubarb 3 or 4 times this summer in our CSA share but I have never cooked with it before. These healthy waffles are made from a blend of whole-wheat and regular flour plus nonfat buttermilk and canola oil. Total Carbohydrate 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. Especially considering that I read somewhere that you should always eat rhubarb with some dairy products, due to the oxalic acid. (If your waffle iron is not nonstick, brush it lightly with oil.) Yum. So let’s bake this together! I will make this again for sure. The addition of the strawberries made it so everyone (including my dad who is not a fan of rhubarb) loved the recipe. Sift all-purpose flour, whole-wheat flour, 3 tablespoons sugar, baking powder and salt into a medium bowl. 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. If desired, serve with rhubarb compote. (If your waffle iron is not nonstick, brush it lightly with oil.) Serve immediately. Sprinkle rhubarb slices evenly on bottom of pan. There are two kinds of rhubarb grown in the UK – forced rhubarb, which is available from January to March, and maincrop rhubarb, available from March to June.. To make Waffles: Whisk eggs in … Stir in the reserved 1 cup cooked rhubarb. Increase heat to medium, and cook remaining rhubarb in syrup, stirring occasionally, until slightly thickened, for about 5 minutes. Well, at least that's what I heard. Try one of the world's healthiest ways of eating: the Mediterranean Diet. Ladle enough batter for 1 waffle into the center of the waffle iron (usually about 1/2 cup/4 fl. 91.6 g Sift flours, sugar, baking powder and salt into a medium sized bowl. Add flour, sugar, cinnamon and salt to eggs and mix until batter is smooth. I have been making rhubarb sauce for a long time but put the sugar in after the rhubarb is cooked but still hot. Cook until the rhubarb is tender and translucent. Wonderful recipe. The waffles and sauce freeze well. Pros: quick and easy rhubarb recipe Cons: original recipe uses a lot of refined sugar in sauce. This morning, I put 2 T of rhubarb compote in our waffle batter and we drizzled it with rhubarb syrup. Serve your waffle with Greek yogurt, sprinkled with granola and a generous helping of fresh berries or Summer Fruit Salad on the side. Preheat a waffle iron. Pros: The recipe if followed step by step works well. Rhubarb yields an ample harvest. Close the waffle iron and cook until the waffle is browned and crisp, according to the manufacturer’s directions (usually 4 to 5 minutes). With a slotted spoon, transfer about 1 cup of the rhubarb to a small bowl and reserve for the waffle batter. Whisk in milk and oil. Cons: Cutting the rhubarb into short pieces is probably the most work but it's worth it. Plan on making this for Mother's Day but will decrease the amount of sugar. Pour the stewed rhubarb over ice cream, cakes or use it as a syrup for pancakes or waffles. Instructions Combine rhubarb, dates and orange juice in a medium saucepan. 30 %, , trimmed and cut into ¼ inch pieces (5 cups), tablespoons vegetable oil, preferably canola oil. Bring to a low boil over medium heat. this link is to an external site that may or may not meet accessibility guidelines. It's very simple: preheat your oven to 180C/350F, chop the rhubarb into bitesize chunks, mix with a little sugar and vanilla and roast for about 20 - 25 minutes until it's squidgy but still holds its shape. Grilled Pork Tenderloin with Sweet & Sour Rhubarb Chutney. Keep warm and repeat to make 4 waffles. Well, if this doesn’t mean waffle cake with both rhubarb compote AND whipping cream, I don’t know! Add the batter for one waffle to the waffle maker and cook until lightly brown (a standard circle size waffle maker makes 4 and a Belgian waffle maker makes 2). Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition Once you’ve mastered a basic buckwheat waffles recipe, graduate to this show-stopping … If there's any sauce left over, drizzle it on a scoop of frozen yogurt. Serve hot, topped with the rhubarb sauce. 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The recipe if followed step by step works well in large bowl whisk.