RHUBARB WAFFLES with RHUBARB SAUCE
(4-6 breakfast or brunch servings)
1 ¼ lb (about 5 cups) rhubarb, cut into ¼ inch pieces
1 ½ cups plus 3 Tbls. sugar
3 large egg whites
1 ¼ cup milk (any type)
1 ½ Tbls. oil
1 ½ cups white or blended flour
¼ cup whole wheat flour
1 Tbls. baking powder
¼ tsp. salt
Prepare sauce: Mix 1 ½ cups sugar and the chopped rhubarb in a saucepan and cook over medium low heat until simmering. Cook until the rhubarb is tender and translucent. With a slotted spoon, remove about 1 cup of the rhubarb to a bowl to use in the waffle batter. Bring the remaining rhubarb in sugar syrup to a boil over medium heat and boil approx. 5 minutes or until thickened. Keep warm but not hot.
Waffle batter: Whisk egg whites in a large bowl until very frothy. Whisk in milk and oil. Stir in reserved cooked rhubarb. Mix all dry ingredients together thoroughly then add to egg and rhubarb mixture. Mix gently until all is just moistened.
Lightly brush heated waffle iron with oil if it is not non-stick. Add batter to hot waffle iron until batter fills approx. 2/3 of the iron, close and cook until properly browned, about 4 min. Remove waffle and continue until all batter is used. Serve waffles hot, topped with warm sauce.