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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 minutes mins
    Cook Time5 minutes mins
    Additional Time30 minutes mins
    Total Time40 minutes 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. Jen @ Savory Simple

      June 20, 2012 at 2:33 pm

      Everything about these sounds amazing!

      Reply
    2. Becky at Vintage Mixer

      June 20, 2012 at 11:15 am

      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.

      Reply
    3. Ally

      June 20, 2012 at 9:57 am

      Wow what an absolutely stunning recipe! Breakfast, here I come!
      xo
      http://allykayler.blogspot.ca/

      Reply
    4. Rachel @ Baked by Rachel

      June 20, 2012 at 9:02 am

      I haven’t joined the rhubarb club yet BUT these waffles are totally calling my name!

      Reply
    5. Lisa

      June 20, 2012 at 6:35 am

      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!

      Reply
    6. Angie@Angie's Recipes

      June 19, 2012 at 10:12 pm

      They are delectable!

      Reply
    7. Stephanie

      June 19, 2012 at 7:24 pm

      Scrumptious!

      Reply
    8. Katrina @ Warm Vanilla Sugar

      June 19, 2012 at 4:41 pm

      These are so fun!! Love it!

      Reply
    9. bakingaddict

      June 19, 2012 at 4:22 pm

      These look amazing!! Yes please 🙂

      Reply
    10. Coleens Recipes

      June 19, 2012 at 4:09 pm

      OMGoodness, breakfast is calling my name.

      Reply
    11. RecipeNewZ

      June 19, 2012 at 3:55 pm

      These waffles look wonderful! What better way to start a day than having them for breakfast?

      Reply
    12. natalie@thesweetslife

      June 19, 2012 at 1:55 pm

      this basically sounds like the perfect breakfast!

      Reply
    13. Amy

      June 19, 2012 at 10:52 am

      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. 🙂

      Reply
    14. Lynda

      June 19, 2012 at 10:32 am

      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.

      Reply
    15. Caralyn @ glutenfreehappytummy

      June 19, 2012 at 10:08 am

      oh those sounds so delicious! i bet the lemon and ricotta make these so light and delightful! thanks for sharing!

      Reply
    16. Alison @ Ingredients, Inc

      June 19, 2012 at 7:42 am

      I love the cornmeal touch and this way to dress up waffles

      Reply
    17. Rosa

      June 19, 2012 at 7:30 am

      Delicious waffles! I love this combination.

      Cheers,

      Rosa

      Reply
    18. Maureen @ Orgasmic Chef

      June 19, 2012 at 7:21 am

      That’s my idea of a balanced breakfast. A waffle in each hand. These look really good.

      Reply
    19. Living The Sweet Life

      June 19, 2012 at 6:46 am

      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 😀

      Reply
      • Barbara

        June 19, 2012 at 6:47 am

        Thanks! It’s my favorite meal of the day too.

        Reply
    20. Cookin' Canuck

      June 19, 2012 at 6:34 am

      I love everything about these waffles, Barbara…the lemon, the ricotta and that gorgeous compote!

      Reply
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