I just love rhubarb. I always love discovering new flavours and I have to say I actually love the oddly sweet and tart taste of rhubarb. It’s different from other sour foods like lemons or limes and this makes it perfect to use in different ways. Even though it’s a plant you mostly see it combined as we do with fruit. Like making jam out of it or as a topping, for a fruit tart. I combined 2 different ways of rhubarb for this recipe on is making a jam out of it as a base for the waffle recipe and also grilled some of the stems in a frying pan as a topping. Using only a few ingredients. Hope you guys like it!
Rhubarb Crumble Waffles
200g chopped rhubarb
2 tbsp. cane sugar
50g cold dairy butter
40g fine sugar
4 stems of rhubarb
2 tbsp. maple syrup
2 tbsp. dairy butter
some low-fat quark for topping
Heat up a small saucepan with a little bit of oil. Add in the chopped rhubarb with one tablespoon of the sugar and a little bit of water to make sure it doesn’t burn. Heat up for about 10 minutes on medium heat till it turns into a soft sauce and looses most of its long fibers. It might take a bit longer depending o the thickness of the rhubarb so keep a watch on it. Let this cool down in a bowl.
Cut the stems of rhubarb in lengths of about 10cm and then thinly slice them lengthwise. Coat them in the maple syrup. Heat up a pan with the dairy butter till most of the bubbles are down on medium heat. Place the rhubarb in the pan and grill them on each side for about 3 minutes till soft and they start to loose their fibres.
For the crumble heat up your oven to 200 degrees Celcius. Mix together the butter, flour and sugar until you get a nice crumble and spread this out over a baking sheet and place in the oven. Bake about 10 minutes until golden brown.
For the batter grab a bowl and place in the flour. Put the eggs and rhubarb sauce in it and stir through with the sugar until combined. Heat up your waffle iron and bake two tablespoons of batter for one waffle. When done serve the waffles with low-fat quark, crumble and grilled rhubarb on top. Enjoy!