Poached Rhubarb and Vanilla Custard Waffle

Ingredients

• 2 x 500g bunches fresh rhubarb, trimmed and washed
• ¼ cup sugar
• 3 eggs, separated
• 2 cups milk
• 1 teaspoon vanilla extract
• 125g butter, melted
• 1 cup custard powder
• 1¾ cups self–raising flour
• 1 teaspoon baking powder
• ½ cup caster sugar

Serve with thick custard and reserved rhubarb; sprinkle with icing sugar

Method

1. Cut rhubarb stalk into 2cm lengths and place into a saucepan with sugar and 1 cup water. Cook over low heat until rhubarb is soft but not broken down. Remove and strain; cool completely.
2. Whisk egg yolks, milk, vanilla extract and melted butter together in a large jug.
3. Combine custard powder, flour, baking powder and sugar together in a large mixing bowl and make a well in the centre.
4. Carefully pour in egg and milk mixture and whisk until just combined. Fold through half the rhubarb and reserve the rest to serve.
5. Beat egg whites with electric beaters until firm peaks form. Fold through waffle batter.
6. Select BELGIAN waffle setting and dial up 5 on the browning control dial.
7. Preheat until orange light flashes up and the word HEATING disappears.
8. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
9. Serve warm with extra thick custard and reserved rhubarb and a sprinkle of icing sugar.