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![\"WafflesRhubarb\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/WafflesRhubarb.jpg?resize=640%2C490&ssl=1\")
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I have industrial wire shelves in my kitchen to hold the things my cabinets can’t – large canisters of flour and sugar, a classic diner covered cake stand, stacks of folded cloth napkins, a 70’s harvest gold<\/em> stand mixer from Sears gifted to me by my father-in-law, and tin boxes crammed with my collection of cookie cutters and cupcake papers. I did a little rearranging this week to designate a place of honor for my waffle iron, my theory being if it’s out in the open, we’ll have waffles for breakfast more often. On Sunday, I made buttermilk waffles with a rhubarb compote – they were so<\/em> good<\/em><\/strong>! It’s given me incentive for future experimentation with different kinds of waffles – whole wheat, pumpkin, blueberry, savory waffles with herbs and cheese – waffles for dinner – this could get interesting…<\/p>\n Rhubarb Compote:<\/strong><\/p>\n 1. Place rhubarb, sugar, water, and orange rind in a saucepan, and cook over medium high heat, stir with a wooden spoon until the sugar dissolves. Continue to cook for an additional ten minutes, stirring ocassionally until it thickens and the rhubarb begins to soften.<\/span><\/p>\n 2. Remove from heat, spoon into a bowl and let it cool to room temperature. Refrigerate. Makes about 1 1\/2 cups of compote.<\/p>\n Buttermilk Waffles:<\/strong><\/p>\n 1. Mix flour, sugar, baking soda, baking powder, and salt in a medium bowl and set aside.<\/span><\/p>\n 2. In a large bowl, whisk buttermilk, butter, and eggs together. Add the flour mixture to the buttermilk and mix until combined. Don’t over mix it, if there are a few lumps in the batter, it’s fine!<\/p>\n 3. Heat up your waffle iron according to the manufacturer’s directions, brush both surfaces with oil. Pour batter on the iron (again – consult your manual as to the amount, as waffle irons vary in size), close lid and cook until the waffles are golden brown and crisp.<\/p>\n 4. You can keep the waffles warm by setting a rack on top of a baking pan in a 250\u00ba oven while you’re preparing the rest of the waffles. Leftovers can be frozen or refrigerated and reheated in the toaster.<\/p>\n","protected":false},"excerpt":{"rendered":" I have industrial wire shelves in my kitchen to hold the things my cabinets can’t – large canisters of flour and sugar, a classic diner covered cake stand, stacks of folded cloth napkins, a 70’s harvest gold stand mixer from … Continue reading \n
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