This morning I packed up some stuff to have some waffles with my world cup
I ran across the street to watch the first game, Mexico vs South Africa, with this fella
That’s Daniele. He’s pretty.
He also made a bet that South Africa wouldn’t win a single game…reason enough for me to betray the latinos and root for South Africa. They tied. I can be happy with that.
So while I watched in rather agitated fashion, I enjoyed this:
adapted from Eating Well’s Rhubarb Waffles
5 stalks of rhubarb (cut into 1/4 inch pieces)
1 cup sugar
1 1/4 cup milk
1 1/2 tbsp oil
1 tsp vanilla
3 egg whites
1 1/2 cup all purpose flour
1/4 cup whole wheat flour
1 tbsp baking powder
3 tbsp sugar
1/4 tsp salt
In a pot, combine rhubarb and sugar. Cook for about 10 minutes or until rhubarb is tender. Remove 1 cup of rhubarb and set aside. Continue to cook the rest of the rhubarb for another 5-10 minutes, until rhubarb breaks down and thickens.
Combine remaining ingredients and reserved rhubarb to make the batter. Cook in a heated waffle iron for about 10 minutes. Serve with rhubarb sauce.
This made 4 fat waffles and wayyyy more sauce than necessary.
Thanks Liz for letting us borrow your waffle iron!!
Okay I’m off to burn off some of these waffle calories. Have a great day!