From Eating Well Magazine
From EatingWell: May/June 2009,May/June 1994
These light and crispy rhubarb waffles are made with whole-wheat flour and egg whites and topped with Our Farm’s Rhubarb Sauce. If there’s any sauce left over,drizzle it on a scoop of frozen yogurt
- 6 servings
- Active Time: 30 minutes
- Total Time: 30 minutes
WAFFLE INGREDIENTS
- 3 large egg whites
- 1 1/4 cups nonfat milk
- 1 1/2 tablespoons canola oil
- 1 1/2 cups all-purpose flour
- 1/4 cup whole-wheat flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
PREPARATION
To prepare waffles:Whisk egg whites in a large bowl until frothy. Whisk in milk and oil. Stir in the reserved 1 cup cooked rhubarb. Sift all-purpose flour,whole-wheat flour,3 tablespoons sugar,baking powder and salt into a medium bowl. Gently stir the dry ingredients into the egg-milk mixture just until moistened.
Preheat a waffle iron. (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.
Make Ahead Tip:Bring Our Farm’s Rhubarb Sauce to room temperature or heat before serving. Equipment:Waffle iron