The batter for these extra-crisp, yeast-leavened waffles is quickly mixed the night before serving, so it’s ready to pour into the waffle iron first thing in the morning. The compote can be made up to 2 days in advance and refrigerated.
Raised Waffles with Strawberry-Rhubarb Compote
For the strawberry-rhubarb compote:
4 cups (1 1/2 lb./750 g) coarsely chopped rhubarb stalks
1/4 cup (2 oz./60 g) granulated sugar
1 1/2 cups (6 oz./185 g) strawberries, hulled and halved
For the waffles:
1 package (2 1/2 tsp.) active dry yeast
1 tsp. granulated sugar
1/4 cup (2 fl. oz./60 ml) warm water (105 to 115°F/40 to 46°C)
1 cup (8 fl. oz./250 ml) whole milk
2 Tbs. butter
1 cup (5 oz./155 g) all-purpose flour
2 Tbs. firmly packed brown sugar
1/4 tsp. salt
Canola oil for brushing
1 large egg, lightly beaten
1/4 tsp. baking soda
To make the strawberry-rhubarb compote, in a saucepan over medium heat, combine the rhubarb, 1/4 cup granulated sugar and 1/4 cup (2 fl. oz./60 ml) water. Cook until the mixture comes to a simmer and the rhubarb begins to release its liquid, about 10 minutes, then stir in the strawberries. Simmer gently until the rhubarb is soft when pierced with a fork, about 10 minutes. Skim any foam from the top. Let cool, cover and refrigerate until serving.
To make the waffles, in a large bowl, dissolve the yeast and 1 teaspoon sugar in the warm water and let stand until foamy, about 5 minutes. In a saucepan over low heat, combine the milk and butter and heat to warm (about 115°F/46°C).
In a small bowl, whisk together the flour, brown sugar and salt. Stir the warm milk mixture into the bowl with the dissolved yeast. Add the flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.
To cook the waffles, preheat the oven to 200°F (95°C). Preheat a waffle iron for 5 minutes, then brush with oil. Add the egg and baking soda to the chilled batter and stir until blended. Ladle enough batter for 1 waffle into the center of the waffle iron (usually about 1/2 cup/4 fl. oz./125 ml), and spread with a small spatula. Close the waffle iron and cook until the waffle is browned and crisp, according to the manufacturer’s directions (usually 4 to 5 minutes). Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Meanwhile, warm the compote over low heat.
Serve the waffles warm, accompanied with the warm compote. Serves 4.
I think this recipe should read 1 1/2 lbs. rhubarb not 1 1/2 oz.
Hi Barbara: You are correct. Thanks for pointing that out! We’ve made the correction.