Waffles with strawberry-rhubarb compote

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 10
  • 250 g Rhubarb
  • 3 TABLESPOONS + 100 g sugar
  • 250 g Strawberries
  • 1 TEASPOON Cornstarch
  • 125 g soft butter
  • 2-3 Splashes of butter-vanilla or bitter almond aroma
  • 3 Eggs (Gr. M)
  • 250 g Flour
  • 175 ml Buttermilk
  • 7-10 Tbsp Oil
  • 1-2 TEASPOONS Icing sugar

Directions

  1. 1

    Clean, wash and chop the rhubarb. With

  2. 2

    Sprinkle 2 tablespoons of sugar and let it stand for about 30 minutes

  3. 3

    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

  4. 4

    Cream butter, 100 g sugar and flavour. Stir in eggs one at a time. Mix in flour alternating with buttermilk

  5. 5

    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

Nutrition Facts

KCAL
280 kcal
CARBS
37 g
FATS
12 g
PROTEINS
5 g

Categories & Tags

Dessert