Charred Rhubarb Waffles

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INGREDIENTS

For the Poached Rhubarb:

  • 2 large stalks (8 ounces) rhubarb, diced
  • ½ cup sugar
  • 2 tablespoons grapefruit juice
  • 1 teaspoon kosher salt

For the Waffles:

  • 2 large stalks (8 ounces) rhubarb, cut into 6-inch pieces
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups whole milk
  • 4 eggs
  • 1 stick unsalted butter, melted, plus more for greasing
  • Poached rhubarb, for topping
  • Whipped cream, for topping
  • Maple syrup, for topping

METHOD

1. Make the poached rhubarb: In a small saucepan over medium-high heat, bring all of the rhubarb ingredients to a simmer and cook until the rhubarb is just tender, 2 to 3 minutes. Remove from the heat and let cool completely.

2. Make the waffles: Heat a large cast-iron pan over medium-high heat. Add the rhubarb and cook, turning as needed, until well charred, 4 to 5 minutes. Transfer to a cutting board to cool, then finely chop.

3. In a large bowl, whisk together the flour, baking powder and salt to combine. Whisk in the milk, eggs and melted butter until a batter forms, then fold in the charred rhubarb.

4. Heat a greased waffle ironaccording to the manufacturer’s directions. Scoop 1 cup of batter into the center of the waffle maker and cook until golden brown and crisp, 4 to 5 minutes. Repeat the process until all the waffles are cooked.

5. To serve, place a waffle on a plate and spoon the poached rhubarb and its liquid over top. Dollop with whipped cream and finish with maple syrup.

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