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    Home » Recipes » Breakfast

    Cornmeal Lemon Ricotta Waffles with Strawberry Rhubarb Compote

    Published by Melissa on June 19, 2012 | Updated June 10, 2022 | 34 Comments

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    Cornmeal-Lemon-Ricotta-Waffles-with-Strawberry-Rhubarb-Compote-2-Barbara-Bakes

    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.

    Cornmeal-Lemon-Ricotta-Waffles-with-Strawberry-Rhubarb-Compote-Barbara-Bakes

    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.

    I also have a great triple berry compote recipe that would also go great with those waffles.

    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!

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    5 from 1 vote

    Cornmeal Lemon Ricotta Waffles with Strawberry Rhubarb Compote

    Prep Time5 mins
    Cook Time5 mins
    Additional Time30 mins
    Total Time40 mins
    Course: Breakfast
    Keyword: Breakfast, cooking, food, recipe
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    Waffles

    • 1 cup cake flour
    • ¼ cup fine yellow cornmeal
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • ¾ cup ricotta cheese
    • 1 cups milk
    • 1 tablespoon lemon juice
    • 3 egg yolks
    • ¼ cup sugar
    • ¼ cup 4 tablespoons unsalted butter, melted
    • 3 egg whites stiffly beaten

    Strawberry Rhubarb Compote

    • 1 cups frozen sliced rhubarb
    • 1 cups frozen sliced strawberries
    • ½ cup sugar
    • 2 tablespoons fresh lemon juice
    • ⅛ teaspoon ground cinnamon

    Instructions

    • 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.)
    • Strawberry Rhubarb Compote
    • 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

    Rhubarb Compote slightly adapted from Eating for England

    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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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. foodwanderings

      June 25, 2012 at 7:22 am

      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!

      Reply
    2. val

      June 25, 2012 at 3:56 am

      Such gorgeous waffles. Putting these on list of this I need to make, soon.

      Reply
    3. Baker Street

      June 24, 2012 at 10:02 pm

      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! 🙂

      Reply
    4. sandie

      June 24, 2012 at 11:08 am

      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!

      Reply
    5. Winnie

      June 23, 2012 at 8:08 pm

      I can’t wait to try these. I love anything with lemon in them, and never had that in a waffle! Thank you!!

      Reply
    6. Kiersten @ Oh My Veggies

      June 23, 2012 at 1:22 pm

      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. 🙂

      Reply
    7. Kitchen Belleicious

      June 22, 2012 at 12:35 pm

      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!

      Reply
    8. Riley

      June 21, 2012 at 8:26 pm

      Wow, this looks mouth watering. I want this right now!

      Reply
    9. Mercedes

      June 21, 2012 at 1:52 pm

      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!

      Reply
    10. shruti

      June 21, 2012 at 1:44 am

      scrumptious ! 😀

      Reply
    11. cookingrookie

      June 21, 2012 at 1:10 am

      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!

      Reply
    12. Heidi @foodiecrush

      June 20, 2012 at 7:39 pm

      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!

      Reply
    13. My Inner Chick

      June 20, 2012 at 2:35 pm

      Ooooo, GORGEOUS.

      Can you hear my tummy growling from Minnesota? Xx

      Reply
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