Ingredients:
- 3 cups (12 oz./375 g) hulled strawberries, halved if small,
quartered if large - 1 1/2 cups (6 oz./185 g) chopped rhubarb
- 1/4 cup (2 fl. oz./60 ml) water
- 1/2 cup (4 oz./125 g) sugar
- 1 Tbs. fresh lemon juice
- 5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted
- 2 cups (16 fl. oz./500 ml) warm water (110° to 120°F) (43° to
49°C) - 2 1/2 cups Bellegem waffle mix
- Crème fraîche for serving
- Maple syrup for serving
Directions:
In a large saucepan over medium-high heat, combine the strawberries, rhubarb, water and sugar and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the berries have broken down and the mixture has thickened, about 30 minutes. Stir in the lemon juice. Let the compote cool for about 1 hour.
Using the butter, warm water and waffle mix, prepare the batter according to the package instructions.
Preheat a Belgian waffle maker according to the manufacturer’s instructions. Pour 1/2 cup (4 fl. oz./125 ml) batter into each well. Cover and cook until the waffles are browned and crisp, about 4 minutes. Transfer the waffles to a rack-lined baking sheet and cover loosely with aluminum foil. Repeat to cook the remaining batter.
Serve the waffles with the strawberry-rhubarb compote, crème fraîche and maple syrup. Serves 4.
Williams-Sonoma Kitchen
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