Rhubarb Waffle Recipe

Rhubarb Waffle Recipe

This waffle recipe is one of my favorite breafast recipes to make in the summer time when rhubarb is in season. The tart and sweet flavor combination is delightful. It is also one of the healthiest waffle recipes that I have found. Not only are these waffles low in fat, but they are also a good source of vitamin C, fiber, and calcium (thanks to the rhubarb).

Just for fun I have included a short history lesson on this tasty breakfast food.

WAFFLE HISTORY

In 13th Century A.C., Ancient Greeks cooked waffles called obleios. These flat cakes were cooked between two metal plates and usually prepared with cheeses and herbs, giving them a savory flavor.
In 1620, the pilgrims brought Dutch "wafles" to America.
In 1735, the "wafle" gets a spelling change to have two f's.
In the late 1700's, Thomas Jefferson obtained a waffle iron on his journey to France and brought it back to America.
On August 24, 1869 Cornelius Swarthout patented the first U.S. Waffle Iron.
In 1964-65, the Belgian Waffle is made famous when it's inventor, Maurice Vermersch, brings it to the World's Fair in New York. Maurice created his tasty treat by experimenting with his wife's waffle recipe that she had created while living in Belgium.

Rhubarb Waffles

Rhubarb Sauce
1 ¼ lbs rhubarb, trimmed and cut into ¼ inch pieces (about 5 cups)
¾-1 cup honey (or fruit juice concentrate of your choice)

Rhubarb Waffles
1 large egg
1 egg white
1 ¼ cups milk
2 tablespoons vegetable oil (I like rice bran or canola oil)
1 ½ cups whole wheat flour
3 tablespoons unrefined sugar
1 tablespoon baking powder
¼ teaspoon salt

TO PREPARE SAUCE:
Combine the rhubarb and the honey in a medium sized saucepan. Bring to a simmer over medium low heat. Cook until the rhubarb is tender and translucent.
Use a slotted spoon to transfer 1 cup of the rhubarb to a small bowl and reserve it for the waffle batter.
Bring the remaining rhubarb to a boil over medium heat. Cook until slightly thickened, stirring occasionally, for about 5 minutes.

TO MAKE WAFFLES:
In a large bowl, whisk the egg and egg white until frothy. Whisk in the milk and oil. Stir in the reserved cup of rhubarb.
In a medium sized bowl, combine the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet mixture and gently stir until moistened.
Preheat a waffle iron to medium-high (I also recommend lightly oiling the iron to prevent sticking).
Fill the iron about two thirds full. Close and cook the waffles until they are nicely browned, about 4 minutes. Transfer to a platter and keep warm.
Repeat this process with the remaining batter. You may need to lightly oil the iron each time to prevent sticking.
Serve the waffles with the rhubarb sauce.

Want some extra toppings to go along with this waffle recipe? Check out some tasty syrup recipes.