RHUBARB WAFFLES WITH RHUBARB SAUCE (LOW FAT)
These tender waffles need time to set in the waffle iron before you lift the lid to check on them. Let patience rule, because peeking too soon will tear the waffle and make it difficult to remove.
Provided by Olha7397
Categories Breakfast
Time 14m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- TO MAKE SAUCE: Ina medium sized saucepan, combine rhubarb and sugar.
- Bring to a simmer over medium low heat.
- Cook until the rhubarb is tender and translucent.
- With a slotted spoon, transfer about 1 cup of the rhubarb to a small bowl and reserve for the waffle batter.
- Boil the remaining rhubarb in syrup over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.
- (The sauce can be prepared ahead and stored, covered, in the refrigerator for up to 4 days. Bring to room temperature or heat before serving.) TO MAKE WAFFLES: In large bowl, whisk egg whites until frothy.
- Whisk in milk and oil.
- Stir in the reserved 1 cup cooked rhubarb.
- Sift flours, sugar, baking powder and salt into a medium sized bowl.
- Gently stir the dry ingredients into the egg milk mixture just until moistened.
- Preheat a waffle iron to medium high.
- (If your waffle iron is not nonstick, brush it lightly with oil.) Fill the iron about two thirds full.
- Close and cook the waffles until they are nicely browned, about 4 minutes.
- Repeat with the remaining batter, coating the waffle iron lightly with oil, if necessary, before cooking each batch.
- Serve hot, topped with the rhubarb sauce.
- Serves 6.
- NOTE: If you buy egg whites in a carton, use 2 Tablespoons of egg whites for one egg"white".
- Eating Well.
HONEY CINNAMON RHUBARB SAUCE
Oh my, this is good! Serve with pork chops, steaks or even oatmeal or ice cream. Made in the microwave (although can be done on the stove). All ingredients are in the title! SO easy!
Provided by GinaStudySmart
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cut off any rhubarb leaves or roots.
- Chop rhubarb. (I use the slicing attachment on my food processor.).
- Place rhubarb in large glass bowl. (I use an 8-cup glass measuring cup.).
- Cover loosely and microwave for 5 minutes.
- Stir and microwave another minute or two if needed, until the rhubarb pieces are no longer visible.
- Stir in honey and cinnamon. Taste! Add more honey or cinnamon, if desired.
- Serve warm or cold! Freezes well.
THE BEST HEALTHY WAFFLES (LOW FAT)
These are basically the only waffles I make. They are super simple, and a healthy, filling breakfast. I use Robin Hood Nutri Flour Blend for these. You can add fresh fruit or chocolate chips to the batter for a twist. I have also make chocolate waffles with this recipe, substituting milk for chocolate milk and adding some cocoa and a handful of chocolate chips.
Provided by I Cant Believe Its
Categories Breakfast
Time 30m
Yield 16 small waffles, 8 serving(s)
Number Of Ingredients 8
Steps:
- Sift dry ingrediants in one bowl.
- separate one of the eggs. add the yolk and the rest of the wet ingredients together and whisk.
- beat the egg white in a clean bowl until peaks form.
- Add the wet into the dry, mixing until just combined. fold in the egg white.
- Pour into a preheated greased waffle iron, and I cook mine for 3-4 minutes with my waffle iron. This recipe yeilds 16 small square waffles for me (using just under 1/3 cup of batter per waffle).
- These freeze well.
Nutrition Facts : Calories 184.9, Fat 3.1, SaturatedFat 1, Cholesterol 72, Sodium 360.8, Carbohydrate 32.9, Fiber 3.6, Sugar 8.2, Protein 8.4
EASY RHUBARB SAUCE
Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing, Sonoma, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB SAUCE
Five ingredients are all you need for this lip-smacking sauce that's ideal over reduced-fat ice cream. "We even like it warm over biscuits with a dash of cinnamon and a dollop of whipped cream," writes Evelyn Gebhardt from Kasilof, Alaska.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine the rhubarb, sugar substitute, water and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Remove from the heat; stir in vanilla. Serve warm or cold over ice cream.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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