Rhubarb Waffles with Rhubarb Sauce

Ingredients

Rhubarb sauce

• 1¼ lb (5 cups) rhubarb, trimmed and cut into ¼-inch-long pieces
• 1½ cups granulated sugar

Waffles

• 3 large eggs
• 1¼ cups nonfat milk
• 1½ tbsp vegetable oil, preferably canola oil
• 1½ cups all-purpose flour
• ¼ cup whole wheat flour
• 3 tbsp granulated sugar
• 1 tbsp baking powder
• ¼ tsp salt

Procedures

Rhubarb sauce

1. Combine rhubarb and sugar in a saucepan, and cook over medium-low heat until rhubarb is tender and translucent, about 15 minutes.
2. Using a slotted spoon, transfer about 1 cup of rhubarb to a small bowl, and reserve for waffle batter.
3. Increase heat to medium, and cook remaining rhubarb in syrup, stirring occasionally, until slightly thickened, for about 5 minutes.

Waffles

1. Whisk eggs in a mixing bowl until frothy.
2. Whisk in milk and oil.
3. Stir in reserved 1 cup cooked rhubarb.
4. Sift flours, sugar, baking powder and salt into a mixing bowl.
5. Gently stir dry ingredients into egg-milk mixture just until moistened.
6. Preheat a waffle iron to medium-high.
7. Fill the iron about two-thirds full.
8. Close, and cook waffles until they are nicely browned, for about 4 minutes.
9. Repeat with remaining batter, coating waffle iron lightly with oil, if necessary, before cooking each batch.
10. Serve waffles hot, topped with rhubarb sauce.