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.
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!
Cornmeal Lemon Ricotta Waffles with Strawberry Rhubarb Compote
- 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
- 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.)
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
Jen @ Savory Simple
Everything about these sounds amazing!
Becky at Vintage Mixer
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.
Wow what an absolutely stunning recipe! Breakfast, here I come!
Rachel @ Baked by Rachel
I haven’t joined the rhubarb club yet BUT these waffles are totally calling my name!
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!
They are delectable!
Katrina @ Warm Vanilla Sugar
These are so fun!! Love it!
These look amazing!! Yes please 🙂
OMGoodness, breakfast is calling my name.
These waffles look wonderful! What better way to start a day than having them for breakfast?
this basically sounds like the perfect breakfast!
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. 🙂
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.
Caralyn @ glutenfreehappytummy
oh those sounds so delicious! i bet the lemon and ricotta make these so light and delightful! thanks for sharing!
Alison @ Ingredients, Inc
I love the cornmeal touch and this way to dress up waffles
Delicious waffles! I love this combination.
Maureen @ Orgasmic Chef
That’s my idea of a balanced breakfast. A waffle in each hand. These look really good.
Living The Sweet Life
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.
I love everything about these waffles, Barbara…the lemon, the ricotta and that gorgeous compote!