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Buckwheat Waffles with Rhubarb Cream

Makes 16 waffles
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: buckwheat flour recipes, buckwheat waffles, waffle recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8

Ingredients

For the rhubarb compote

  • 400 g rhubarb chopped
  • 1/2- orange zest and juice
  • 4-6 tbsp sugar depending on the ripeness of your rhubarb more or less sugar is needed
  • 1 tbsp water
  • 1/2 cup sweet vanilla cream yours or store-bought (I used Madagascan Vanilla Cream from Sainsbury's)

For the waffles

  • 1 1/2 cups buckwheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 4 eggs separated
  • 2 tbsp sugar
  • 1 cup kefir or buttermilk
  • 1/4 cup water
  • 1 cup Greek yogurt plain
  • 1/2 cup butter melted

Instructions

  • Chop your rhubarb into 1/4" pieces, zest and juice 1/2 orange.
  • In a medium saucepan put rhubarb, sugar, orange zest and juice, water, turn the heat on medium and bring to a boil.
  • Turn the heat to low and continue cooking, stirring once in a while, for 15 minutes until rhubarb softens and start to break up.
  • Remove from the heat and cool.
  • Preheat for waffle maker.
  • In a large bowl mix buckwheat flour, baking powder, baking soda and salt. Set aside.
  • Separate the egg whites from the egg yolks and whip the egg whites with sugar in a medium bowl on high speed until stiff peaks form, like if you are making a meringue. (The bowl you are using should be completely grease-free or the egg whites won't whip properly).
  • In a separate bowl mix together egg yolks, vanilla, yogurt, kefir or buttermilk, melted butter and water.
  • Add that mixture to the flour mixture and combine with a whisk.
  • Gently fold a half of whipped egg whites with a spatula into the waffle batter, then fold in the remaining half.
  • When your waffle maker is ready, lightly brush it with melted butter and scoop the batter into it. Cook according to manufacture's directions. Mine cooked 8 minutes each.
  • Scoop dollops of vanilla cream and rhubarb compote into a serving dish and swirl with a fork.
  • Serve waffles hot with a dollop of rhubarb cream.