Walked into the utility room this morning to see six thin sticks of rhubarb lovingly arranged on a piece of kitchen towel. This is how Husband proudly presents his homegrown produce. I don’t like to say that it would be much less expensive to buy a few (fat) sticks of rhubarb from the supermarket, because he is having so much fun developing his first ever veg patch. Adorable. So I hopped on my computer to see if Google had any recipes that used both rhubarb and mango (as I had a very ripe mango in that needed using up) and, to my surprise and delight, up popped a recipe from Waitrose for roasted Rhubarb & Mango Waffles. I decided to serve the fruit cold as we ate it on a sunny Sunday after our barbecue.
Rhubarb & Mango Waffles
Ingredients serves 6
800g rhubarb, cut into 6cm lengths
1 large mango, peeled, stoned and cut into 2cm fingers
2 pieces Cooks’ Homebaking Stem Ginger in Syrup, finely chopped, plus 2 tsp syrup from the jar (I used some ginger jam I had in my storecupboard and it worked just as well)
3 tbsp clear honey
Greek-style natural yogurt, to serve
For the waffle
225g self-raising flour
1 tsp baking powder
1 tbsp icing sugar, plus extra for dusting
2 medium Waitrose British Blacktail Free Range Eggs
300ml semi-skimmed milk
1 tsp vanilla extract
50g butter, melted
How to prepare
Preheat the oven to 160°C, gas mark 2. Place the rhubarb and mango in a single layer in an ovenproof dish, scatter over the ginger, drizzle with the syrup and honey and gently mix. Cover loosely with foil, bake for 15 minutes, then uncover and cook for a further 15 minutes or until the rhubarb is tender. Leave to cool.
To make the waffle, sift the flour, baking powder and icing sugar into a large bowl and make a well in the centre. In a jug, beat together the eggs, milk, vanilla and all but a little of the butter. Lightly stir the milk mixture into the flour with a wooden spoon — don’t worry if there are a few small lumps.
Brush a 25cm square, ridged griddle pan with the reserved butter and pour in the waffle batter. Cook gently for 6–8 minutes, carefully turn over and cook for a further 2–3 minutes until dark golden and cooked through.
Slide onto a board, cut into 6 rectangles and dust lightly with icing sugar. Serve with the mango and rhubarb and a spoonful of yogurt. Keep any leftover fruit in an airtight container, chilled, for up to 3 days.
Like to see another fruity recipe? click here