Waffles with Vanilla Cream & Poached Rhubarb

Vafler med Vaniljecreme & Pocherede Rabarber

Recipe

Waffles with Vanilla Cream & Poached Rhubarb

Recipe developed by Ditte Ingemann

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As spring arrives, the first rhubarb is ready to harvest - crisp and slightly tart. In this recipe, it is paired with light, airy waffles and smooth, homemade vanilla cream, creating a perfect balance of sweetness and fresh tang. The poached rhubarb adds an elegant contrast to the warm, crisp waffles, while the vanilla cream ties the dessert together in a simple yet delicious way. This is a summery treat where the natural flavours of the ingredients really shine through.

Ingredients

4 servings

Waffles

100 g butter
2.5 dl water
2 dl whole milk
3.5 dl wheat flour
1 tbsp sugar
2 tsp baking soda
peel from 1 organic lemon
1 tsp. crushed cardamom

Cream

2 dl whipped cream
50 g drained yoghurt
seeds from 1/2 vanilla bean

Rhubarb

300 g rhubarb
2 dl water
100 g sugar
seeds from 1/2 vanilla bean
15 g grated ginger

Method

Preheat the oven to 150°C. Melt butter and let it cool. Mix water and milk in a bowl, and add flour, sugar, baking powder and lemon zest in another bowl. Mix the wet and dry ingredients and whip the melted butter into the dough. Let the waffle dough rest for an hour in the fridge.

Heat the waffle iron well, brush with butter and bake the waffles until golden and crispy. Let them cool on a rack, so they retain a crisp surface.

Clean the rhubarb, cut them into chunks and put them on a dish. Stir water, sugar, vanilla bean, and ginger together and pour it over the rhubarb. Bake them for 20 min.

Whip the cream to a light foam and pour yoghurt and vanilla bean in. If necessary, flavour with powdered sugar.