Prep 10 mins
Cook 4 mins
These tender waffles need time to set in the waffle iron before you lift the lid to check on them. Let patience rule, because peeking too soon will tear the waffle and make it difficult to remove.
- 1 1⁄4 lbs rhubarb, trimmed and cut into ¼ inch pieces (5 cups)
- 1 1⁄2 cups sugar
- 3 large egg whites
- 1 1⁄4 cups skim milk
- 1 1⁄2 tablespoons vegetable oil, preferably canola oil
- 1 1⁄2 cups all purpose white flour
- 1⁄4 cup whole wheat flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- TO MAKE SAUCE: Ina medium sized saucepan, combine rhubarb and sugar.
- Bring to a simmer over medium low heat.
- Cook until the rhubarb is tender and translucent.
- With a slotted spoon, transfer about 1 cup of the rhubarb to a small bowl and reserve for the waffle batter.
- Boil the remaining rhubarb in syrup over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.
- (The sauce can be prepared ahead and stored, covered, in the refrigerator for up to 4 days. Bring to room temperature or heat before serving.) TO MAKE WAFFLES: In large bowl, whisk egg whites until frothy.
- Whisk in milk and oil.
- Stir in the reserved 1 cup cooked rhubarb.
- Sift flours, sugar, baking powder and salt into a medium sized bowl.
- Gently stir the dry ingredients into the egg milk mixture just until moistened.
- Preheat a waffle iron to medium high.
- (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.
- Serves 6.
- NOTE: If you buy egg whites in a carton, use 2 Tablespoons of egg whites for one egg"white".
- Eating Well.
Yum! I made these with all splenda instead of sugar and they tasted great! The only trouble I had was that they kept sticking to the waffle iron.... I really had to grease up the iron to keep them from sticking. Even though some of them didn't look very nice, the waffles were wonderful with the rhubarb cooked right into them. The sauce was great and it made just the right amount!
These were really good waffles! Next time we won't eat the sauce on top, as we felt it became too overpowering. We liked the light rhubarb flavor in the waffles with just a little butter and syrup. (I suppose that is no longer low fat, but it was tasty!) Thanks!
I love this recipe. Very good and differnt from most rhubarb dessert recipes. I may try to add less sugar to the sauce next time but over all great recipe. I made the batter the night before and was going to put it in the refrige for the morning but, when I saw how light and fluffy the batter was figured I should make them right away. We heated up the waffles in the toaster oven and warmed up the sauce. Great way to have a quick filling breakfast.