the Sage Test Kitchen
Poached Rhubarb and Vanilla Custard Waffles
35 mins total time
15 mins active time
Easy
Makes 12
Ingredients
Measurements:
500 g fresh rhubarbcut into 4cm lengths
150 g caster sugardivided
250 ml water
3 large eggsseperated
500 ml milk
1 tsp vanilla extract
9 tbsp (125 g) buttermelted
Vanilla pudding powder
225 g self-raising flour
1 tsp baking powder
To serve
Vanilla custard
Icing sugar
Instructions
- 1
Combine the rhubarb, ¼ cup (50g) superfine sugar and the water in a medium saucepan over medium-low heat. Bring to a simmer and cook for 5 minutes until the rhubarb is just tender. Strain the rhubarb, discarding the liquid.
- 2
Put the egg yolks, milk, vanilla and butter in a medium bowl and whisk until well combined.
- 3
Combine the pudding powder, flour, baking powder and remaining ½ cup (100g) superfine sugar in a large bowl and make a well in the center.
- 4
Whisk the egg mixture into the flour mixture to form a smooth batter. Fold in half of the rhubarb.
- 5
Beat the egg whites with a stand mixer until stiff peaks form. Gently fold the egg whites into the batter.
- 6
Select BELGIAN waffle setting and dial up 6 on LIGHT/DARK indicator dial.
- 7
Preheat until the orange light flashes and the word HEATING disappears.
- 8
Pour ½ cup of the batter into each waffle square. Close the lid and cook.
- 9
Repeat with the remaining batter.
- 10
Serve waffles with the custard and remaining rhubarb, dusted with powdered sugar.
