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    Home » Breakfast recipes

    Published on: June 15, 2016 by Janice; Updated on: January 25, 2023 Leave a Comment

    Roasted rhubarb with multigrain waffles

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    A blue and white round ceramic baking dish with roasted pink rhubarb and a few strawberries in pink syrup with blue and white striped linen and big vintage serving spoon

    This roasted rhubarb with strawberries is the perfect topping for pancakes and waffles. Make this super easy roasted rhubarb recipe today!

    A blue and white round ceramic baking dish with roasted pink rhubarb and a few strawberries in pink syrup with blue and white striped linen and big vintage serving spoon
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    These days, I read mostly cookbooks, specifically baking books and baking science books. I definitely should be able to find more time to read, but somehow making time for reading doesn't come as easy as it used to. I still relish lengthy metro commutes because these long rides are an opportunity for me to read, uninterrupted for a "long" period of time, usually 20 minutes tops. It's not much, but I'll take it because what else could I possibly do on a boring metro ride?

    Rhubarb | bakeschool.com

    Metro rides are also "unplugged" which means I can really focus on my reading without the temptation of checking my Instagram feed or seeing if anybody's sent me an email. Sadly, I'm having trouble getting back into the habit of reading at night. Instead of flipping open a book before bed, I turn on the television so I can watch a little Netflix to unwind. It's so lazy and so easy. I am tempted to write Netflix an angry letter about it...

    Roated rhubarb | bakeschool.com

    It's my own fault for thoughtlessly turning on the tv instead of curling up with a good book. Still, I feel the need to blame somebody other than me. I contemplated cancelling my Netflix subscription and throwing out my tv almost monthly. I could be one of those tv-less people. I am in awe of their ability to live without a television. It must be so liberating! Imagine all the books they must read in a year! Who am I kidding? They probably watch Netflix just as much as I do, except on the smaller laptop screen.

    Multigrain waffles in the waffle maker | bakeschool.com

    So, I dream of leisurely breakfasts of multigrain waffles with tea-roasted rhubarb while comfortably reading the newspaper or a book at the dining room table like a civilized grownup, but I'll have to settle for reality: eating waffles in the morning in front of the computer, while checking my email and mindlessly scrolling through my Facebook feed, or in the evening, while lazily watching Netflix, all the while feeling incredibly guilty because I really should be reading a good book. At least I have waffles.

    Multigrain waffles with roasted rhubarb | bakeschool.com

    If you are a fan of rhubarb, check out my best rhubarb recipes to find more ways of cooking and baking with rhubarb! There are loads of recipes to check out, like this rhubarb cake recipe, a rhubarb jam recipe flavoured with juniper berries, mini rhubarb scones, and many more! Don't forget, roasted rhubarb makes a great filling in this rhubarb chocolate tart.

    Multigrain waffles with tea-roasted rhubarb | bakeschool.com

    This roasted rhubarb recipe makes a great waffle and also a fruit pancake topping. You can also serve it on ice cream for dessert.

    Roated rhubarb | bakeschool.com
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    Roasted rhubarb with strawberry and tea

    Prevent your screen from going dark
    Did you know that you can roast rhubarb? Roasted rhubarb makes a great spring topping for pancakes and waffles (or ice cream). 
    Course Breakfast
    Cuisine British
    Keyword roasted rhubarb
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 120kcal
    Author Janice

    Ingredients

    • 1 cup boiling water, 250 mL
    • 5 grams loose leaf Earl Grey tea, 1 tsp
    • 454 grams fresh rhubarb, 1 lb, trimmed, washed, and cut into 3 inch pieces
    • 3 fresh strawberries, halved
    • 100 grams granulated sugar, ½ cup

    Instructions

    • Preheat the oven to 350ºF.
    • In a heatproof cup or mug, combine the boiling water with the tea leaves. Let steep for 10 minutes, then strain.
    • In an ovenproof dish, combine the rhubarb, strawberries, granulated sugar, and half the steeped tea.
    • Bake the fruit for 15 minutes, then stir and bake for an additional 15 to 20 minutes. You want the rhubarb to be firm but cooked through, and to keep it's shape.
    • When the fruit is cooked, you can transfer it to a serving dish and pour the fruit-infused syrup into a small saucepan with the leftover tea. Bring it to a boil and simmer to thicken it slightly, then pour back over the cooked rhubarb.
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    Notes

    • Tastes great served with waffles or even over vanilla ice cream!
    • If serving for a brunch with the waffle recipe below, double this tea-roasted rhubarb recipe so there's plenty of rhubarb to go around.
    • For this recipe, I used Kusmi Earl Grey tea leaves, available on Amazon
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 120kcal
    Multigrain waffles with roasted rhubarb | bakeschool.com
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    Multigrain waffles

    Prevent your screen from going dark
    Combining lots of different flours into a batch of waffles makes really flavourful multigrain waffles that are treat year round. 
    Course Breakfast
    Cuisine American
    Keyword multigrain waffles, rhubarb waffles
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 12 waffles
    Calories 180kcal
    Author Janice

    Equipment

    • Waffle maker
    • OXO balloon whisk

    Ingredients

    • 125 grams whole wheat pastry flour, 1 cup
    • 31 gram whole wheat bread flour, ¼ cup
    • 31 grams oat flour, ¼ cup
    • 31 grams whole grain spelt flour, ¼ cup
    • 2 tablespoon millet flour
    • 2 tablespoon rye flour
    • 2 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon Diamond Crystal fine kosher salt
    • 1 teaspoon ground cardamom
    • 250 mL sour cream (14% fat), 1 cup
    • 250 mL whole milk (3.25 % fat), 1 cup
    • 3 large egg(s)
    • 50 grams muscovado sugar, ¼ cup
    • 1 teaspoon pure vanilla extract
    • 58 grams unsalted butter, ¼ cup, melted and cooled slightly
    • Cooking spray or melted butter to grease the waffle iron

    Instructions

    • In a large bowl, whisk together all the flours with the baking powder, baking soda, salt, and ground cardamom. Set aside
    • In a separate bowl, whisk together the sour cream, whole milk, eggs, muscavado sugar, and the vanilla.
    • Pour the wet ingredients over the dry, then stir to combine.
    • Let the batter sit for 30 minutes, then fold in the melted butter.
    • Preheat a waffle iron. Grease the waffle iron then cook waffles according to waffle maker instructions. The amount of batter per waffle varies according to the capacity of the waffle iron.
    • Keep the cooked waffles on a cookie sheet in a preheated low temperature oven until you are ready to serve.
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    Notes

    • The number of waffles you make is entirely dependant on the type of waffle maker you use and the amount of batter per waffle.
      These multigrain waffles are hearty and best served the day they are made.
    • Calories calculated for 1 waffle
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 180kcal

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