Rhubarb Waffles with Rhubarb Sauce

Follow ACE On
Healthy Living

Healthy Recipes
Provided by

Rhubarb Waffles with Rhubarb Sauce

Rhubarb Waffles with Rhubarb Sauce

These light and crispy rhubarb waffles are made with whole-wheat flour and egg whites and topped with a sweet and tangy rhubarb sauce. If there’s any sauce left over, drizzle it on a scoop of frozen yogurt.

Serves 6

Prep Time 30 min

Total Time 30 min.


  • 1 1/4 pounds rhubarb, trimmed and diced (1/4 inch), about 5 cups
  • 1 1/2 cups sugar
  • 3 large egg whites
  • 1 1/4 cups nonfat milk
  • 1 1/2 tablespoon canola oil
  • 1 1/2 cups all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt

Cooking Directions

Step 1

To prepare sauce: Combine rhubarb and 1 1/2 cups sugar in a medium saucepan and bring to a simmer over medium-low heat. Cook until the rhubarb is tender and translucent. Transfer about 1 cup of the rhubarb to a small bowl with a slotted spoon, and reserve for the waffle batter. Boil the remaining rhubarb in syrup over medium heat, stirring occasionally, until slightly thickened, 5 to 7 minutes.

Step 2

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.

Step 3

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.