This roasted rhubarb with strawberries is the perfect topping for pancakes and waffles. Make this super easy roasted rhubarb recipe today!
I used to be the girl who read a lot of books. I looked forward to the summer reading list at the end of the school year. My English teacher would give out a copy of that list to each and every one of us, ever hopeful that we'd read just one of the books. I was the girl who tried to read them all because not only did I like to read books, I also welcomed the challenge of trying to cross off each and every novel from that list. The challenge of reading all the books was both a gift and a curse because, on the one hand, I loved to read new books, but on the other hand, I was often so focused on checking off another book on the list, I hardly paid attention to what I was reading. At least I was reading.
In university, I was still the girl who read a lot of books, but I read a lot less "fun" books. During my undergrad in Biochemistry, there was hardly time to read anything that didn't fall into the science textbook category. My studies got in the way of my recreational reading. That could only happen on the bus-rides to and from school, but sometimes my fun reading time crept into my classroom time. I remember plowing through a couple of Anne Rice novels during a semester of particularly boring Analytical Chemistry classes. The professor wasn't a great teacher and he had a very thick accent that rendered him sadly incomprehensible when he taught us Analytical Chemistry in English. So, instead of listening to the lectures about titrations and spectroscopy, I read about witches and vampires. Looking back, it was rather disrespectful of me. As somebody who has had to lecture to groups of uninterested students, I can't imagine looking up from the chalk board to an audience of students mocking me and reading trashy novels. I suppose that's part of teaching.
In grad school, I had even less time to read fun things. Like a good PhD student in Chemistry, I was very focused on reading ALL the background literature in my field, entire textbooks rom cover to cover, and as many chemistry papers as I possibly could. I stopped reading the news and I barely read a book. Sure, I took "fun" reading materials on my commutes and wherever I went, but I often had chemistry papers tucked away in my bag too. I hardly read anything that wasn't science. The issues of Chemical & Engineering News became my leisurely reading material. The books I did read on the side took ages to finish. It honestly made me very sad.
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? 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... Of course, I'd never do that. 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 contemplate 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.
So, I dream of leisurely breakfasts of multigrain waffles with tea-roasted rhubarb while comfortably reading the newspaper or a book at the dinning 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. And 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 and tea-roasted rhubarb
This roasted rhubarb recipe makes a great waffle and also a fruit pancake topping. You can also serve it on ice cream for dessert.
Roasted rhubarb with strawberry and tea
- 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
- 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.
- 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
- 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 eggs
- 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
- 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.
- 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