Tuesday, March 11, 2014

Rhubarb Waffles + Rhubarb Syrup

Our 2014 Rhubarb Romance is in full swing. It's not just a crush; it's a full-blown affair! This morning, I put 2 T of rhubarb compote in our waffle batter and we drizzled it with rhubarb syrup. Yum. Yum. Yum! Well, at least that's what I heard. I'm not a big sweet-in-the-morning kinda gal. So I ate plain yogurt with rhubarb compote while my waffle-monsters went to town on these.


  • 2 C white whole wheat flour
  • 2 T organic granulated sugar
  • 2 t baking powder
  • 2 eggs
  • 1-1/2 C milk
  • 4 T melted butter
  • 1 t pure vanilla extract
  • 2 T rhubarb compote

Place all the dry ingredients into a mixing bowl. Add the wet ingredients and stir till just moistened. Cook in your waffle-maker according to its directions. Serve with a smear of butter and a drizzle of rhubarb syrup.*

*The rhubarb syrup was what I drained off when I made the rhubarb compote last night; the compote was made from 3 C rhubarb, 3/4 C sugar, 1 T limoncello.

1 comment:

  1. Super! Love rhubarb but it hasn't appeared in our stores. :-( I visited seven markets last week.....going to try again, your compote sounds wonderful.