Clean, wash and chop the rhubarb. With
Sprinkle 2 tablespoons of sugar and let it stand for about 30 minutes
Wash, clean and halve or quarter the strawberries. Bring rhubarb to the boil with 7-8 tbsp. water and lemon zest, cover and stew for 3-4 minutes. Stir starch and some water until smooth. Bring the rhubarb to the boil. Stir in starch and bring to the boil. Fold in strawberries. Season compote with about 1 tbsp. sugar and let it cool down. Remove lemon peel
Cream butter, 100 g sugar and flavour. Stir in eggs one at a time. Mix in flour alternating with buttermilk
Preheat the waffle iron. Coat with some oil. Bake approx. 10 golden brown waffles one after the other from the dough. Serve with compote and dust with icing sugar. Serve with vanilla ice cream