Waffles with roasted rhubarb, walnuts and maple syrup
Waffles are popular the world over, not just with Americans – and they’re a great brunch item. So why not try Nici's delicious waffles with roasted rhubarb, walnuts and maple syrup.
- 2 cups rhubarb, chopped
- 2 tbsp brown sugar
- 100 g butter, plus extra for greasing and to serve
- 2 eggs
- 300 ml milk
- 1/4 tsp vanilla extract
- 1 tsp sugar
- 225 self-raising flour (or use Edmonds gluten-free flour, plus 2 tsp baking powder)
- 1 tsp baking powder
- pinch of salt
- 1 cup candied walnut halves
- whipped cream, ricotta, ice cream or yoghurt, to serve (Nici used ricotta)
- maple syrup, to drizzle
- 1 cup walnut halves/pieces
- 1/2 cup sugar
- 1 1/2 tbsp butter
- decent pinch sea salt
- Toss the rhubarb in the brown sugar, then scatter on a baking paper-lined oven tray. Bake at 170°C until just soft – about 15-20 minutes. While it cooks, make the waffles.
- Preheat a waffle iron (see recipe tip).
- Melt the butter and allow to cool.
- Whisk the eggs, milk and vanilla in a bowl. Add the sugar and sift in the flour, baking powder and salt. Whisk to combine. Stir in the melted butter. For tender waffles, do not over-mix.
- Ladle the batter into the waffle iron, following the manufacturer’s instructions. Cook until golden brown.
- Serve the warm waffles buttered, topped with a dollop of ricotta (cream or yoghurt), roasted rhubarb, walnuts and a drizzle of maple syrup.
- Heat a medium nonstick pan over medium heat. Add the walnuts, sugar, butter and salt. Cook for 5-8 minutes, stirring frequently so mixture doesn’t burn, until the nuts are coated and a caramel has formed.
- Transfer to a sheet of baking paper and use two forks to separate the nuts while hot. Move quickly before they cool down and stick together.
- Once the caramel hardens and the walnuts are cool, store in an airtight container.