Raised Waffles with Strawberry-Rhubarb Compote

To make the strawberry-rhubarb compote, in a nonreactive saucepan over medium heat, combine the rhubarb, granulated sugar and water. Cook until the mixture begins to simmer and release liquid, about 10 minutes. Uncover and stir in the strawberries. Cook at a gentle simmer until the rhubarb is soft when pierced with a fork, about 10 minutes. Skim off any foam from the top and discard. Serve warm. Or, store in an airtight container in the refrigerator for up to 2 days. Warm over low heat before serving.

In a large bowl, dissolve the yeast and granulated sugar in the warm water and let stand until foamy, about 5 minutes. In a saucepan over low heat, combine the milk and butter and heat to lukewarm (about 115°F).

In a small bowl, whisk together the flour, brown sugar and salt. Stir the warm milk mixture into the dissolved yeast. Add the flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.

Preheat a regular waffle maker for 5 minutes, then lightly brush with oil. Stir the egg and baking soda into the chilled batter until blended. Following the manufacturer’s instructions, ladle enough batter for 1 waffle into the center of the waffle maker (usually about 1/2 cup) and spread with a small spatula to fill the holes. Close the waffle maker and cook until the steam stops escaping from the sides and the lid opens easily, or according to the manufacturer’s instructions, 4 to 5 minutes. The waffle should be browned and crisp. Transfer the waffle to a warmed platter and repeat with the remaining oil and batter.

Serve the waffles immediately, accompanied by the compote. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).