Recipes

Charred Rhubarb Waffles

Tart rhubarb shines in these fluffy waffles
41 Ratings
100% would make again
Waffles with Charred Rhubarb Recipe
Photo: Rachel Vanni/Tasting Table

Waffles are a breakfast staple around these parts, and there's no better way to mix up your routine than incorporating seasonal ingredients like rhubarb. Here, we char the spring favorite then fold it into the batter to create fluffy and tart waffles that get topped with whipped cream, maple syrup and more sweet poached rhubarb for a balanced breakfast that's anything but boring.

Though this recipe is perfect for spring when rhubarb is in its prime, you can swap in any seasonal fruit and make the recipe year-round. Try strawberries or pineapple if you can't get your hands on the stalky stuff.

Check out our favorite breakfast recipes.

Charred Rhubarb Waffles

Recipe from the Tasting Table Test Kitchen

Yield: 6 servings

Prep Time: 20 minutes, plus cooling time

Cook Time: 30 minutes

Total Time: 50 minutes, plus cooling time

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

Directions

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 iron according 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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