Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
50 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 8 (serving size: 2 waffles, 1/4 cup compote, and 2 tablespoons topping)

This compote uses frozen fruit, which is as nutritious as fresh and readily available in winter. The honeyed yogurt offers a sweet balance for the tangy compote, which can be made ahead and refrigerated for up to one week. While Greek yogurt offers a thicker base for the topping, plain low-fat yogurt can be substituted, if desired.

How to Make It

Step 1

To prepare compote, combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover and simmer 25 minutes or until rhubarb is tender and mixture thickens, stirring occasionally. Remove from heat, and keep warm.

Step 2

To prepare waffles, combine cornmeal and 1 cup boiling water in a large bowl. Let stand 20 minutes or until cooled to room temperature.

Step 3

Coat a waffle iron with cooking spray; preheat.

Step 4

Add eggs to cornmeal mixture; stir with a whisk to combine. Stir in butter, 2 teaspoons rind, and juice. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir to combine. Add flour mixture to cornmeal mixture. Combine low-fat yogurt and milk in a bowl; stir with a whisk until smooth. Add yogurt mixture to cornmeal mixture, stirring just until combined.

Step 5

Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.

Step 6

To prepare topping, combine Greek yogurt and remaining ingredients in a small bowl; stir until smooth. Serve waffles with warm compote and yogurt topping.

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