Whole Wheat Blueberry Waffles with Apple Rhubarb Compote

 
Here are some things I like.

Knowing my neighbors' names, discussing Olympics results, mechanic recommendations, and how their artichokes are growing.

How when my cat meows it sounds like he's asking a question.  Some cats have deep baritone meows, others are yeowlers and some peep.  Mine is an interrogative sort.

How my baby (one year old?  toddler?) helps me sort laundry, picking through the pile and flinging it every whichaway.  Just like mommy.


How late summer feels so still, like a roller coaster at the crest of the biggest hill.  You know Christmas is waiting down at the bottom.

WHOOSH are you ready?

Not yet.

It's still summer time, and early apples are mingling with late rhubarb.  Blueberries are everywhere. 


Bluebarb. It's a thing.  Did you know?

It is summer time.

And it is also breakfast time.

That is another thing I like.

Whole Wheat Blueberry Waffles with Apple Rhubarb Compote

For the compote (this part adapted from Canelle et Vanille, should be made ahead of time):

100 grams rhubarb, small dice
100 grams Granny Smith apples, small dice
200 grams sugar
50 grams apple juice
1 Tbs fresh lemon juice

Cut the rhubarb in small dice. Peel and core the apples and cut them into small dice. Combine the fruit, sugar, apple juice and lemon juice in a bowl and let it macerated in the refrigerator overnight.

Next day, strain the mixture through a sieve. Bring the leftover syrup to a boil and cook to 221 degrees Farenheit. Add the macerated fruit and bring to a boil again. Skim any impurities, reduce heat to medium and cook for another 10 minutes. Pour the compote into jars and let it cool.

For the waffles:
3 c whole wheat flour (you can go splitsies with white flour for a lighter waffle)
1 T baking powder
1 t baking soda
1 t salt
1/4 t nutmeg
3/4 t ground cinnamon
1/4 c packed brown sugar
4 large eggs
2/3 cup canola or vegetable oil
2 t pure vanilla extract
2 1/2 c buttermilk
1 - 2 c blueberries

In a large bowl, whisk together flour, powder, soda, salt, spices, and brown sugar.  In a medium bowl, whisk together eggs, oil, vanilla, and buttermilk.  Add the buttermilk mixture all at once to the flour mixture and stir until just incorporated.  Fold in the blueberries.  Try not to overmix.

Cook according to your waffle iron instructions, and serve with apple rhubarb compote.  Whipped cream would be good too, if you are into that sort of thing (I am).

6 comments:

anne said...

I'm still kicking my self why did I throw that waffle maker when we move here *sigh* tsk tsk :P.... Bluebard ?! Love it ! :D Just before you know it , it's winter again .... So when are you going to make blueberry ice cream then ?! lol Blueberry ice cream on top of that wholewheat waffles sounds really good ! :D

Miss Messy said...

Blubarb! that is definitely a thing :)

Ellen B Cookery said...

This is just making me hungry...Time for breakfast. YUM!

Purabi Naha said...

I LOVED this. I love waffles and would love to have with this compote...yum yum!

Nami | Just One Cookbook said...

Oh my goodness. I'll dream about these waffles! Look so wonderful. I've never thought of making rhubarb as compote, such a delicious idea!! Thanks Anna for sharing this recipe! It's lunch time but I rather want to eat this!

a. maren said...

whoooa anne you threw away a waffle maker? i just don't know about that. they are a pain to wash though so i guess i can undedrstand... :) blueberry ice cream is a PHENOMENAL idea. thanks you guys!