Waffles with Rhubarb and Pistachios

Wow. Look at this. A pink breakfast is exactly what we need right now.

There's something incredibly pleasing about a stack of piping hot, golden brown waffles, fresh off the iron. They make the most delicious canvas for creating whatever dessert-meets-breakfast masterpiece you dream up, whether you top them with eggs or strawberries under swirls of whipped cream.

In this recipe, our fabulous foodie friend, Giovanna Ryan, shows us how to get the best out of seasonal ingredients by giving gorgeous red rhubarb stalks the spotlight in this wonderful waffle warmer.

Over to Giovanna...

Whisking egg whites into the batter makes them lovely and light while the brown butter gives a gorgeous, rich nutty flavour. English forced rhubarb is one of the bright spots in an otherwise gloomy winter, so make the most of it while it’s here! If you don’t have a waffle maker, these also make amazing pancakes!

Rhubarb Stalks

Ingredients for around six waffles:

  • 160g unsalted butter
  • 2 large eggs, separated
  • 180g plain flour
  • 1 teaspoon baking powder
  • 150ml whole milk
  • 1 teaspoon vanilla extract
  • 80g sugar
  • ½ teaspoon salt

For the rhubarb:

  • Around 200g rhubarb, cut into 2-inch lengths
  • 50g sugar
  • Zest of one large unwaxed orange

To serve:

  • Handful chopped pistachios
  • Maple syrup
  • Whipped cream (optional)
Chopped Rhubarb in a Bowl with Orange Zest

Method:

Place the rhubarb, sugar and orange zest in a large saucepan and add enough water just to cover. Heat gently until simmering. It’s important you don’t heat it too vigorously as the rhubarb will start to fall apart. Cook over the lowest heat possible for 15 minutes then remove from the heat and leave in the pan to continue cooking.

Meanwhile, melt the butter in a pan over a high heat until it starts to froth, turns light brown and smells nutty. Remove from the heat and leave to cool slightly.

Mix all the dry ingredients except the sugar. Whisk the egg yolks, vanilla and milk then add to the dry ingredients along with the brown butter, mixing to combine thoroughly.

Whisk the egg whites to a very soft peak stage, then add the sugar and whisk for a further minute, until stiff peaks form.

Waffle Ingredients in a Mixing Bowl

Gently fold the egg whites into the mixture, being careful not to knock out too much air.

Heat the waffle iron and spoon in a large dollop of the waffle mixture. Cook according to the appliance’s instructions until golden brown. Transfer to a baking sheet and keep warm in the oven while you cook the rest.

Serve the waffles warm with the poached rhubarb, pistachios, maple syrup and cream if you’re feeling super-indulgent!

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