Cornmeal Lemon Ricotta Waffles with Strawberry Rhubarb Compote
Prep Time5 minutesmins
Cook Time5 minutesmins
Additional Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast
Keyword: Breakfast, cooking, food, recipe
Author: Barbara Schieving
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Ingredients
Waffles
1cupcake flour
¼cupfine yellow cornmeal
1 ½teaspoonsbaking powder
¼teaspoonsalt
¾cupricotta cheese
1cupsmilk
1tablespoonlemon juice
3egg yolks
¼cupsugar
¼cup4 tablespoons unsalted butter, melted
3egg whitesstiffly beaten
Strawberry Rhubarb Compote
1cupsfrozen sliced rhubarb
1cupsfrozen sliced strawberries
½cupsugar
2tablespoonsfresh lemon juice
⅛teaspoonground 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.)