Ingredients
Candied walnuts
Method
1.Toss the rhubarb in the brown sugar, then scatter on a baking paper-lined oven tray. Bake at 170°C until just soft – about 15-20 minutes. While it cooks, make the waffles.
2.Preheat a waffle iron (see recipe tip).
3.Melt the butter and allow to cool.
4.Whisk the eggs, milk and vanilla in a bowl. Add the sugar and sift in the flour, baking powder and salt. Whisk to combine. Stir in the melted butter. For tender waffles, do not over-mix.
5.Ladle the batter into the waffle iron, following the manufacturer’s instructions. Cook until golden brown.
6.Serve the warm waffles buttered, topped with a dollop of ricotta (cream or yoghurt), roasted rhubarb, walnuts and a drizzle of maple syrup.
Candied walnuts
7.Heat a medium nonstick pan over medium heat. Add the walnuts, sugar, butter and salt. Cook for 5-8 minutes, stirring frequently so mixture doesn’t burn, until the nuts are coated and a caramel has formed.
8.Transfer to a sheet of baking paper and use two forks to separate the nuts while hot. Move quickly before they cool down and stick together.
9.Once the caramel hardens and the walnuts are cool, store in an airtight container.
Note
- You don’t need a waffle iron to make waffles. Use a well-greased heavy griddle pan and pour in ladles of batter. Cook for 6 minutes or until crisp and golden. Be patient – they take longer than you think. Cut into triangles or squares, flip each piece and cook the other side. Fry in batches.
