Cornmeal Lemon Ricotta Waffles with Strawberry Rhubarb Compote

Servings:

Author: Barbara Schieving

Prep Time
5 minutes

Cook Time
5 minutes

Additional Time
30 minutes

Total Time
40 minutes

Breakfast

breakfast recipe cooking food

Instructions

1 Preheat waffle maker.
2 In a medium bowl, whisk together the flour, cornmeal, baking powder and salt
3 In a large bowl, whisk the ricotta with the milk, lemon juice, egg yolks and
sugar. Whisk in the melted butter. Add flour mixture and whisk until just
combined. Gently fold in beaten egg whites.
4 Bake waffles as recommend in your waffle maker until golden brown.
5 Serve the waffles immediately or transfer them to a rack in the oven to keep
warm. (These waffles freeze and reheat well.)
6 Strawberry Rhubarb Compote
7 In a medium saucepan, mix together the frozen rhubarb, frozen strawberries,
sugar, lemon juice, and cinnamon. Over medium heat, bring to a boil. Reduce heat
to low and simmer, stirring occasionally, until mixture thickens and is syrupy
about 20 minutes. Transfer to a small bowl and let cool slightly or cover and
refrigerate until thick. (Can be made up to a day in advance.)