Rich, tender on the inside, crisp on the outside, waffles topped with a sweet, slightly tart strawberry rhubarb sauce.
Sometimes I bookmark a recipe to make and never get back to it, but sometimes I stumble on a recipe and head to the kitchen and starting baking. When I read Jessica’s Cornmeal Lemon Ricotta Blueberry Waffles post, the timing was perfect. I had leftover ricotta from my homemade cannelloni, so I whipped up these scrumptious waffles the next morning.
I didn’t have blueberries, but my sweet mother-in-law has been giving me lots of rhubarb from her garden which I had stored in the freezer, along with some frozen sliced strawberries. I found a delicious strawberry rhubarb compote recipe on Eating for England that I adapted for frozen strawberries and rhubarb.
The waffles have a softer texture than my favorite whole wheat waffles, but the ricotta adds a wonderful, rich flavor. The cornmeal flavor is subtle, but it adds a crisp texture to the waffles. The strawberry rhubarb compote is luscious and would be a perfect topping for so many things, including ice cream.
I loved these waffles and can’t wait to have an excuse to whip up a batch for company. I’m so glad Jessica posted this one. You should head to the kitchen now and make them too!
Ingredients
- 1 cup cake flour
- 1/4 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup ricotta cheese
- 1 cups milk
- 1 tablespoon lemon juice
- 3 egg yolks
- 1/4 cup sugar
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 3 egg whites, stiffly beaten
- slightly adapted from Eating for England
- 1 cups frozen sliced rhubarb
- 1 cups frozen sliced strawberries
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon ground cinnamon
Directions
- Preheat waffle maker.
- In a medium bowl, whisk together the flour, cornmeal, baking powder and salt
- In a large bowl, whisk the ricotta with the milk, lemon juice, egg yolks and sugar. Whisk in the melted butter. Add flour mixture and whisk until just combined. Gently fold in beaten egg whites.
- Bake waffles as recommend in your waffle maker until golden brown.
- Serve the waffles immediately or transfer them to a rack in the oven to keep warm. (These waffles freeze and reheat well.)
- In a medium saucepan, mix together the frozen rhubarb, frozen strawberries, sugar, lemon juice, and cinnamon. Over medium heat, bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture thickens and is syrupy about 20 minutes. Transfer to a small bowl and let cool slightly or cover and refrigerate until thick. (Can be made up to a day in advance.)
Notes
adapted from Food and Wine and Kitchen Belleicious
More breakfast recipes you might like:
Baked Cherry French Toast, Barbara Bakes
Strawberry Rhubarb Baked French Toast, Barbara Bakes
Toffee Nut Pancakes, A Spicy Perspective
Granola Banana Pancakes with Cinnamon Honey Butter, Tidy Mom
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
I love everything about these waffles, Barbara…the lemon, the ricotta and that gorgeous compote!
Sounds great!! I love the idea of adding cornmeal … mmm, I’m sure this is why breakfast may just be my favourite meal of the day
Thanks! It’s my favorite meal of the day too.
That’s my idea of a balanced breakfast. A waffle in each hand. These look really good.
Delicious waffles! I love this combination.
Cheers,
Rosa
I love the cornmeal touch and this way to dress up waffles
oh those sounds so delicious! i bet the lemon and ricotta make these so light and delightful! thanks for sharing!
These waffles look delicious and that compote must have fantastic flavor. I’ve always loved rhubarb and strawberries together. Now I have to try them too.
These look wonderful and you’re making me really hungry now. I don’t have a waffle maker…guess it’s about time to invest in one.
this basically sounds like the perfect breakfast!
These waffles look wonderful! What better way to start a day than having them for breakfast?
OMGoodness, breakfast is calling my name.
These look amazing!! Yes please
These are so fun!! Love it!
Scrumptious!
They are delectable!
Like with Rosa in my last comment..I’m totally with Dara on this one. There is nothing not to love about these waffles. I’ve never had waffles with cornmeal and ricotta, but am so curious to taste and feel that softer texture..not to mention that luscious strawberry-rhubarb compote. Again..food porntastic photos!
I haven’t joined the rhubarb club yet BUT these waffles are totally calling my name!
Wow what an absolutely stunning recipe! Breakfast, here I come!
xo
http://allykayler.blogspot.ca/
I had the best lemon ricotta pancakes from Pago the other day and have made them once but they weren’t nearly as good as at Pago! I’ll try your recipe next time! They look lovely.
Everything about these sounds amazing!
Ooooo, GORGEOUS.
Can you hear my tummy growling from Minnesota? Xx
I walked by my neighbor’s house and saw they still have rhubarb. I might have to make a midnight visit for a morning compote!
Hi Barbara, this time I came here to pass on some food blogging awards your way. You can pick them up here: http://cookingrookie.blogspot.ca/2012/06/cherry-clafoutis-and-blog-awards.html.
Have a wonderful day!
scrumptious !
One of my favorite brunch spots has the best cornmeal pancakes and these would be just as likely to satisfy my craving for them! And I love the addition of lemon and strawberry rhubarb to top it all off! YUM! I want an excuse to make a big breakfast now!
Wow, this looks mouth watering. I want this right now!
oh barbara! I love the sound of rhubarb in waffles and I love the look of them even more! Terrific substitution and one I can;t wait to try myself. Thanks so much for mentioning me!
I’ve made ricotta pancakes before, but I’ve never tried it in a waffle maker. I love this idea! Perfect for a Sunday brunch.
I can’t wait to try these. I love anything with lemon in them, and never had that in a waffle! Thank you!!
What a great way to use up your rhubarb! I must admit that I don’t own a waffle maker but every Sunday we make pancakes (the empty plate is next to me right now) and cormeal and cottage cheese are frequent special guests. I will have to throw in some ricotta one of these days!
That seems to happen with me all the time! I keep bookmarking recipes and it takes forever to go back and actually get down to baking them! This surely seems like the recipe you head into the kitchen for! The berry-rhubarb compote sounds heavenly, Barb!
Such gorgeous waffles. Putting these on list of this I need to make, soon.
Wow, cornmeal is one ingredient I just started experimenting with. Made breads so far but not breakfast. Thanks for the beautiful inspiration. The waffles look scrumptious!