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Recipe

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.

By Nici Wickes
  • 30 mins cooking
  • Serves 8
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Ingredients

  • 2 cup rhubarb, chopped
  • 2 tablespoon brown sugar
  • 100 gram butter, plus extra for greasing and to serve
  • 2 eggs
  • 300 millilitre milk
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon sugar
  • 225 self-raising flour (or use Edmonds gluten-free flour, plus 2 tsp baking powder)
  • 1 teaspoon 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
Candied walnuts
  • 1 cup walnut halves/pieces
  • 1/2 cup sugar
  • 1 1/2 tablespoon butter
  • decent pinch sea salt

Method

  • 1
    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.
  • 2
    Preheat a waffle iron (see recipe tip).
  • 3
    Melt the butter and allow to cool.
  • 4
    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.
  • 5
    Ladle the batter into the waffle iron, following the manufacturer’s instructions. Cook until golden brown.
  • 6
    Serve the warm waffles buttered, topped with a dollop of ricotta (cream or yoghurt), roasted rhubarb, walnuts and a drizzle of maple syrup.
Candied walnuts
  • 7
    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.
  • 8
    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.
  • 9
    Once the caramel hardens and the walnuts are cool, store in an airtight container.

Notes

  • You don’t need a waffle iron to make waffles. Use a well-greased heavy griddle pan and pour in ladles of batter. Cook for 6 minutes or until crisp and golden. Be patient – they take longer than you think. Cut into triangles or squares, flip each piece and cook the other side. Fry in batches.

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