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!
- 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
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.)
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