Rhubarb Waffles With Rhubarb Sauce (low Fat)

Recipe by Olha7397
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READY IN: 14mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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