1 1/2 lbs. rhubarb, trimmed and cut into 1/4-inch pieces (about 5 cups)
1 1/2 cups sugar

Bring ingredients to a simmer over medium-low heat in saucepan. Cook until tender and translucent. Strain out about 1 cup of rhubarb and transfer it to a bowl to save for the waffles. Boil the rest, stirring often, until slightly thickened – about 5 minutes.Â


1 1/4 cup milk
2 Tablespoons vegetable oil
2 cups flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt

Whisk together wet ingredients in one bowl, dry in another. Add the reserved rhubarb to the wet ingredients. Gently stir the dry ingredients into the wet. Preheat the waffle iron. Fill about two-thirds full. Close and cook according to manufacturer’s directions. Repeat,. This should make about 5 waffles. Hold waffles until ready to serve. When ready, reheat directly on oven rack in a 350 oven – about 8 minutes. Serve with the warm sauce and top with real whipped cream with mint.


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