I tore out this recipe from cooking light recently and set it aside with a mental note to try it out sometime. I purchased a bag of frozen rhubarb back in the fall on clearance certain I could find a good use for it. I found a good use for it alright!
Senor woke up Saturday and asked what we should have for breakfast. I mumbled something about this recipe and rhubarb in the freezer, meaning to try it, blah blah blah, going back to sleep. He, gentle soul that he is, went downstairs and whipped this up; compote and all! I came downstairs later and dived right in to a delicious plate of crisp, nice flavorful, bright waffles for breakfast. I slapped on a heaping spoonful of the compote, followed by a large helping of plain yogurt and drizzled it all with honey. Seriously some of the best breakfast we've had in a while. I think the slightly sweet, cornbread like waffles would definitely be delicious with with blackberry compote or even blueberry. We made a double batch and froze the extras (my go-to saving method these days! Just put it in the freezer!). Since my girls love a good waffle (they would seriously eat them for breakfast everyday, I think) we re-heated some in the toaster this morning and they were (to my delight and surprise) just as delicious and crisp as they were the other day!
Try them out. You won't regret it.
P.S. We have a regular waffle maker, not a Belgian waffle maker and we made 8 out of 1 batch of batter.
Lemon Cornmeal Waffles with Rhubarb and Raspberry Compote
- 3/4 cup sugar
- 1 (16-ounce) package frozen sliced rhubarb, thawed
- 1 (12-ounce) package frozen unsweetened raspberries, thawed and undrained
- 3/4 cup medium stone-ground cornmeal
- 1 cup boiling water
- Cooking spray
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 tablespoon sugar
- 2 teaspoons reduced-sodium baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup plain low-fat yogurt
- 1/2 cup 2% reduced-fat milk
- 3/4 cup plain fat-free Greek yogurt
- 2 tablespoons mascarpone cheese
- 2 tablespoons honey
- 1/2 teaspoon grated lemon rind
- 1. To prepare compote, combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover and simmer 25 minutes or until rhubarb is tender and mixture thickens, stirring occasionally. Remove from heat, and keep warm.
- 2. To prepare waffles, combine cornmeal and 1 cup boiling water in a large bowl. Let stand 20 minutes or until cooled to room temperature.
- 3. Coat a waffle iron with cooking spray; preheat.
- 4. Add eggs to cornmeal mixture; stir with a whisk to combine. Stir in butter, 2 teaspoons rind, and juice. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir to combine. Add flour mixture to cornmeal mixture. Combine low-fat yogurt and milk in a bowl; stir with a whisk until smooth. Add yogurt mixture to cornmeal mixture, stirring just until combined.
- 5. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
- 6. To prepare topping, combine Greek yogurt and remaining ingredients in a small bowl; stir until smooth. Serve waffles with warm compote and yogurt topping.