Poached Rhubarb and Vanilla Custard Waffles

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.