Waffles with Rhubarb Compote

Waffles with Rhubarb Compote


  • 4


  • Very easy


  • Preparation time

  • Cooking time


  • Waffle Batter:
  • 2.5c All Purpose Flour
  • .25c Granulated Sugar
  • 2tsp Baking Powder
  • .5tsp Baking Soda
  • 2.5c Buttermilk
  • .5ea Stick of Butter, Melted
  • 2ea Large Eggs
  • Rhubarb compote:
  • 4c Rhubarb, washed and cut into 1 inch pieces
  • 1c Granulated Sugar
  • 2ea Oranges, Juice and Zest
  • 1t Vanilla Extract
  • Whipped Cream:
  • 1pt Heavy Cream
  • 3TBSP Granulated Sugar
  • .5tsp Vanilla Extract


Preheat your All-Clad® waffle maker to setting 7 for 10 minutes. Spray lightly with pan spray and add 2-3 oz of batter per segment. Cook for 3-4 minutes without opening the maker to allow a crunchy exterior to form. Each serving should contain 2 waffles with a generous spoonful of compote topped with whipped cream.

Waffle Batter: • Combine all dry ingredients and sift to remove any clumps. • Combine all wet ingredients and mix thoroughly • Whisk the wet ingredients into the dry and mix until well incorporated • Hold chilled Rhubarb compote: • Preheat oven to 350 degrees • Mix all ingredients and place in an oven safe pan • Cook for 15 minutes or until the rhubarb is soft and the sugar has turned into a syrup • Hold chilled Whipped Cream: • Combine ingredients and whip in a standing mixer until stiff • Hold Chilled

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