Rhubarb Waffles With Rhubarb Sauce Low Fat Food

RHUBARB WAFFLES WITH RHUBARB SAUCE (LOW FAT)

Steps:

• TO MAKE SAUCE: Ina medium sized saucepan, combine rhubarb and sugar.
• Bring to a simmer over medium low heat.
• Cook until the rhubarb is tender and translucent.
• With a slotted spoon, transfer about 1 cup of the rhubarb to a small bowl and reserve for the waffle batter.
• Boil the remaining rhubarb in syrup over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.
• (The sauce can be prepared ahead and stored, covered, in the refrigerator for up to 4 days. Bring to room temperature or heat before serving.) TO MAKE WAFFLES: In large bowl, whisk egg whites until frothy.
• Whisk in milk and oil.
• Stir in the reserved 1 cup cooked rhubarb.
• Sift flours, sugar, baking powder and salt into a medium sized bowl.
• Gently stir the dry ingredients into the egg milk mixture just until moistened.
• Preheat a waffle iron to medium high.
• (If your waffle iron is not nonstick, brush it lightly with oil.) Fill the iron about two thirds full.
• Close and cook the waffles until they are nicely browned, about 4 minutes.
• Repeat with the remaining batter, coating the waffle iron lightly with oil, if necessary, before cooking each batch.
• Serve hot, topped with the rhubarb sauce.
• Serves 6.
• NOTE: If you buy egg whites in a carton, use 2 Tablespoons of egg whites for one egg"white".
• Eating Well.

STEWED RHUBARB

Steps:

• Wash the Rhubarb and discard the bottom of the stalks and leaves.
• Slice the Rhubarb into small pieces and place them in a medium size Pot. Add the Water, Sugar and Lime Juice & Zest (optional). Stir to combine.
• Place on the stove on low to medium heat and leave to simmer for about 15 minutes, or until the rhubarb pieces are breaking apart (1), occasionally stiring. The stew is ready once most of the rhubarb chunks have turned into a thick sauce (2).
• Remove from the heat and leave to cool down completely, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks.

RHUBARB SAUCE

Steps:

• In a saucepan, combine the rhubarb, sugar substitute, water and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Remove from the heat; stir in vanilla. Serve warm or cold over ice cream.

RHUBARB LOVER'S PANCAKES

Steps:

• Place rhubarb in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes. Remove from heat and stir 1/3 cup sugar into rhubarb mixture; set aside to cool to room temperature, about 30 minutes.
• Whisk flour, baking powder, 1 teaspoon sugar, and salt together in a large bowl. Whisk milk, melted butter, egg, and vanilla together in a cup; stir milk mixture into flour mixture to form a smooth batter. Stir 1 cup of the cooled rhubarb mixture into batter.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/3 cupfuls onto griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip pancakes; cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
• Serve pancakes with remaining rhubarb sauce.

RHUBARB SAUCE ON CUSTARD

Steps:

• Cut rhubarb in to one inch pieces and place with water in a pot. Bring to a boil and then lower heat to a simmer. Allow to stew, uncovered, until the rhubarb cooks down. You want it the consistency of chunky apple sauce.
• Add the honey and lemon juice and remove from heat. Stir well.
• Place the cream and agar flakes in a thick bottomed pot. Heat the cream over low heat until it just starts to bubble.
• Remove from heat.
• Put three egg yolks in a small bowl or cup. Add the heated cream, one tablespoon at a time, to the egg yolks, stirring after each addition, until the eggs become warm. You do not want them to bake, just to be closer to the temperature of the cream.
• Add the yolks into the pot of cream and stir well. Put back on low heat and bring back to a near boil.
• Place the vanilla and stevia in a glass bowl and put a sieve over it. Pour the custard through the sieve, into the bowl. A lot of the agar flakes and any cooked egg will remain in the sieve to be discarded.
• Pour custard into six small bowls. Set aside until the rhubarb is finished.
• Spoon the rhubarb over the custard and serve.

RHUBARB AND STRAWBERRY COMPOTE WITH FRESH MINT

Steps:

• Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.