Brown Butter-Vanilla Bean-Cardamom Waffles with Maple Roasted Rhubarb and Elderflower Whipped Ricotta

May 9, 2015
Dessert, Brunch, Breakfast, Spring, B-Team Recipes

Read Stephanie's blog post to learn more about cooking with rhubarb

Serves: 6

Maple Roasted Rhubarb
8 medium-thin stalks rhubarb (about 2½ pounds) cut into 2-inch pieces
¾ cup Grade B pure maple syrup, plus ¼ cup
3 two-inch strips orange zest
½ cup freshly squeezed orange juice, plus more if needed
1 vanilla bean, split, seeds scraped and reserved (used for the waffle, below)

1. Preheat the oven to 375ºF. Place the rhubarb in a 9x13-inch nonreactive baking dish and add ½ cup of the syrup, orange zest, orange juice and vanilla bean. Stir to combine, place in the oven, and roast until the rhubarb is soft but still retains some of its shape, about 25 minutes.

3. Remove the rhubarb to a bowl with a slotted spoon, discard the zest and vanilla bean, and carefully pour the liquid left in the dish into small saucepan (there should be about a cup; if there is not, add enough orange juice to make a cup). Bring the mixture to a boil and cook, stirring occasionally, until reduced by half. Remove from the heat and add the remaining maple syrup and the rhubarb to the saucepan. Keep warm.

Whipped Ricotta with Elderflower Liqueur
½ cup very cold whipped cream
2 tablespoons granulated pure cane sugar
2 tablespoons elderflower liqueur, such as St-Germain
1 teaspoon finely grated orange zest
1 cup part skim ricotta

Whisk together the whipped cream, sugar, elderflower liqueur and zest in medium bowl until soft peaks form. Fold in the ricotta until just combined. Cover and keep cold until ready to use.

Brown Butter-Vanilla Bean-Cardamom Waffles
5 tablespoons unsalted butter, cut into pieces
Seeds from 1 vanilla bean (reserved from the rhubarb, above)
1¼ teaspoon ground cardamom
2 cups AP flour
3 tablespoons granulated pure cane sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoons fine sea salt
2 large eggs
2 cups well-shaken buttermilk
1 tablespoon vegetable or canola oil
1 teaspoon pure vanilla extract
Melted butter or nonstick cooking spray

1. In a small saucepan over medium heat, cook the butter until it turns a deep golden brown color. Stir in the cardamom and vanilla bean scrapings. Remove from the heat and let cool slightly.

2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the eggs until smooth, add the buttermilk, oil and vanilla, and mix until combined. Add the wet ingredients to the dry ingredient and whisk until just combined. Cover and let sit at room temperature for at least 15 minutes and up 30 minutes.

3. Preheat a Belgian waffle iron according to the manufacturer’s directions (heat should be at medium). Brush the grates with melted butter or spray with nonstick spray. Use a heaping ½ cup of the batter per waffle. Close the cover and cook until golden brown and crisp, about 6 minutes. Waffles can be kept on a baking rack on top of a baking sheet in a 250 degree oven for up to 10 minutes to keep warm.

4. Top each waffle with some of the roasted rhubarb and syrup and top with a dollop of the whipped ricotta.