These light and crisp waffles, served with a perfumed rhubarb and rose compote and a pillowy cloud of gently scented rose cream will save you the cost of a pilgrimage to Waffleland.
Waffles are such a delight. I was late to this particular way of cooking batter and didn’t get to try my first one until I visited Ghent a few years ago. There’s more to Belgium than just chocolate, I found. Waffles abounded and they were just fabulous. I finally realised what I’d been missing out on all this time.
Ever since getting my hands on these silicone waffle moulds, I have become somewhat addicted to these doughy crispy delights. They are just as good for a dessert as they are for breakfast or brunch. The light and airy sweet waffles I tried in Belgium were either served in the morning with coffee, or at tea time. They don’t have to be sweet of course, savoury waffles are equally delicious. Either way, I never add sugar to my waffle batter as I don’t see the need – it’s all in the toppings.
If you don’t have silicone waffle moulds, this batter will work just as well in a more traditional waffle iron.
Waffles with Rhubarb & Rose Compote & Rose Cream
For some reason, rhubarb doesn’t like it down on our plot and I have to rely on my mother for a supply. She bought round the first rhubarb picked from her garden last week. It was just in time to bake this rhubarb and ginger cake for a friend’s birthday. As there were a couple of sticks left over, however, I thought I’d treat us to some rhubarb and rose compote and serve it with waffles, oh and cream, of course.
I first discovered how well rhubarb and rose went together with these rhubarb and rose nonnettes and it’s been a favoured combination ever since. I make a couple of bottles of rose syrup every year and what doesn’t get used in cooking makes for a most sumptuous cordial drink with water, both fizzy or flat. However, this time I used Spice Drops rose extract, which also worked wonderfully well.
The waffles were the usual crisp and doughy delight, but the rhubarb and rose compote was just gorgeous. Light and fruity with a delightful rose perfume which added wondrous floral notes but didn’t overwhelm. As for the cream, well! Those softly scented clouds will just have to be repeated.
I’m linking up these waffles with rhubarb & rose compote to the following:
No Waste Food Challenge with Elizabeth’s Kitchen Diary. There was no way I wasn’t going to use these first sticks of rhubarb, but they were sort of leftover from the cake and they might otherwise have been wasted.
Other Waffle Recipes You Might Like
- Buttermilk cinnamon waffles with vanilla apples via Something Sweet Something Savoury
- Chocolate cake waffles with lemon curd and strawberries via Tin and Thyme
- Compté cheese and potato rosti waffles via Foodie Quine
- Gluten-free waffles via Gluterama
- Hot cross bun waffles via Farmersgirl Kitchen
- Marmite waffles via Kavey Eats
- Spelt waffles with rose raspberry sauce via Tin and Thyme
- Spiralized sweet potato latkes via Family, Friends, Food
- Super lekker – authentic Belgian waffles via Cristina’s Cucina
- Vegan pumpkin waffles via Veggilicious
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Thanks for visiting Tin and Thyme. If you make these delicious waffles with rhubarb & rose compote, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Rhubarb Waffles. PIN IT.
Waffles with Rhubarb & Rose Compote – The Recipe
Waffles with Rhubarb and Rose Compote and Rose Cream
- 1 large egg (I used a duck egg)
- 200 ml milk
- 220 g flour (half wholemeal, half plain white)
- 1 tsp baking powder
- pinch of rock salt (I use Himalayan Pink)
- 50 g unsalted butter - melted
- 2 sticks rhubarb (about 200g) - sliced
- 1 tbsp golden caster sugar
- 2 drops rose extract or a tbsp rose syrup (I used Holy Lama Spice Drops)
- 100 ml double cream
- Whisk egg and milk together in a large jug.
- Add the butter and salt and whisk some more.
- Whisk in the dry ingredients.
- Pour into four waffle moulds and bake in the oven at 220C for about ten minutes.
- Turn out onto a baking tray, keeping the pattern side up and return to the oven for a further five minutes or so. The waffles should be golden and crisp on the outside.
- Place the rhubarb and sugar into a pan with just a dash of water and cook over a low heat for about five minutes until the rhubarb is tender.
- Remove from the heat, add the rose extract and stir gently.
- Pour any excess liquid into the cream and whip until soft peaks form.
- Spoon the compote over the waffles, then top with cream and a sprinkling of icing sugar.