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 Rhubarb Waffles with Rhubarb Sauce
Ingredients
Rhubarb Sauce11/4 pounds rhubarb, trimmed and diced (1/4 inch), about 5 cups 11/2 cups sugar Waffles 3 large egg whites 11/4 cups nonfat milk 11/2 tablespoons canola oil 11/2 cups all-purpose flour 1/4 cup whole-wheat flour 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt Directions
1. To prepare sauce: Combine rhubarb and
11/2 cups sugar in a medium saucepan and
bring to a simmer over medium-low heat.
Cook until the rhubarb is tender and translu?cent. 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 table?spoons 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. |
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