Rhubarb Waffles and Compote

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Rhubarb Waffles with Compote

'Tis the season for sunshine and the slightly tart, rhubarb. Although rhubarb used to be grown primarily for medicinal purposes, it has been a popular addition in family recipes now since the 19th Century. 

Botanically, rhubarb is a vegetable but, despite the tart flavour, its thick, fleshy stalks are treated as a fruitwhich makes it the perfect addition to our summer pantry.

Rhubarb is the ultimate candidate for dessert recipes as the tart flavour is complimented by the sweetness from the sugar perfectly. 

Health Benefits of Rhubarb

Rhubarb is jam packed with goodness to help keep our bodies heathy including: Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium. 

Preparation Time:
10 minutes
Cooking Time:
15 minutes
Serves: 4


  • 4 sticks of rhubarb (approx. 400g)
  • 2 tbsp maple syrup
  • 2 tbsp golden caster sugar
  • 1 tbsp lemon juice
  • 250ml plain flour
  • 1 egg
  • 250ml semi skimmed milk
  • 50ml butter, melted
  • 1 tbsp lemon zest
  • 2 tsp baking powder
  • Pinch of salt
  • A waffle maker

    Slice the rhubarb and combine in a pan with the maple syrup and caster sugar. Stir over a medium heat until the rhubarb starts to break down and release its juices. Reduce the heat and simmer for 5 minutes mashing the rhubarb pieces to form a pulp. Add in the lemon juice and stir.

    In a bowl, mix the flour with the baking powder, salt and lemon rind.  Whisk the egg and add into the bowl together with the melted butter, milk and roughly one third of the rhubarb compote mixture.  Whisk together until all the ingredients are combined and smooth.  

    Heat your waffle maker and ladle in the mixture in batches, spreading the mixture evenly into the corners. Close the waffle maker and cook until golden brown.

    Serve with the remaining rhubarb compote. 

    Shop Local


    • Martin's Fruit Bazaar
    • Crieff Food Co

    Lemon Juice: