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Strawberry Rhubarb Waffles with Cream Cheese Syrup

Strawberry Rhubarb Waffles with Cream Cheese Syrup

This time of year I usually make a strawberry rhubarb jam but instead I decided on making a compote.  Seriously, I’ve roasted alot of vegetables in my life but never any fruit.  This was my first time and definately not my last for roasting strawberries and rhubarb.  Oh, the smell!!  Chunks of fruit with sugar and juice, slowly cooked or roasted as I did here,  turns the fruit into a fabulous topping for waffles or pancakes.  I’ll  leave it up to you whether you want this dish for breakfast, dinner or dessert!  It really works for all three.  Yes, the cream cheese syrup is the added indulgence here but you could for-go it and even serve the compote over some Greek yogurt for a healthier option.  Enjoy!


Strawberry Rhubarb Compote
3 cups strawberries, chopped
3 cups rhubarb, chopped
1/3 cup sugar
1 small orange, juice and zest

Preheat oven to 375 degrees. Toss all the ingredients together in a small casserole dish.  Roast the mixture for 30 minutes, stirring occasionally, until fruit is tender and juices have thickened.  Cool to room temperature before serving.


Buttermilk Waffles
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 cups buttermilk
3 large eggs
5 tablespoons melted butter

In a bowl, combine the flour, baking powder, baking soda, salt and sugar.  In another bowl, whisk together the buttermilk and eggs.   Stir in the melted butter.  Add to the dry ingredients and stir well.  Using a well oiled waffle iron, follow manufacturer’s directions for cooking the waffles.


Cream Cheese Syrup
8 oz. cream cheese
3/4 cup cream
1/4 cup sugar
1/2 teaspoon vanilla

In a small saucepan, mix together cream cheese, cream and sugar.  Heat over medium heat, whisking until smooth.  Remove from heat once thickened and stir in vanilla.


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