Rhubarb Waffles With Rhubarb Sauce (low Fat)
- Reviews 3
Ready In: 14 mins
Serves: 6
Ingredients
RHUBARB SAUCE
- 1 1⁄4 lbs rhubarb, trimmed and cut into ¼ inch pieces (5 cups)
- 1 1⁄2 cups sugar
WAFFLES
- 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
Directions
- 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.
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