Ready Time: 31 mins
Preparation Time: 15 mins
Cooking Time: 16 mins
Serves: 16
Ingredients
For the compote
- 2 x 500g bunches fresh rhubarb, trimmed and washed
- ¼ cup (55g) sugar
To serve
- Vanilla custard, optional
Waffle batter
- 3 eggs (60g), separated
- 2 cups (500ml) full cream milk
- 1 teaspoon vanilla extract
- 125g butter, melted and slightly cooled
- 1 cup (145g) custard powder
- 1¾ cup (280g) plain flour
- 2 teaspoons baking powder
- ½ cup (11 Og) caster sugar
Method
- Set up the Sear and Press Grill with the Waffle Plates. Select 180°C for the lower plate and 210°C for the upper plate. Press Start to preheat.
- For the compote, cut rhubarb stalks into 2cm lengths and place into a saucepan with sugar and 1 cup (250ml) water. Cook over a low heat until rhubarb is soft but not broken down. Cool completely.
- For the waffles, whisk egg yolks, milk, vanilla extract and melted butter together in a large jug.
- Combine custard powder, flour, baking powder and sugar together in a large mixing bowl and make a well in the centre.
- Carefully pour in egg and milk mixture and whisk until just combined.
- Beat egg whites with electric beater until firm peaks form. Fold through waffle batter.
- Once preheat has finished the green Ready light will illuminate. Add ½ cup of batter into each waffle square. Close lid and cook until cooked through and golden brown. This will take approximately 4 minutes, until cooked to your liking. Take out waffles and place on a wire rack to cool slightly and crisp up.
- Repeat with remaining batter. Serve with thick vanilla custard and rhubarb; sprinkle with icing sugar.