Rhubarb Waffles with Rhubarb Sauce

Rhubarb sauce

 * 1¼ lb (5 cups) rhubarb, trimmed and cut into ¼-inch-long pieces
 * 1½ cups granulated sugar

Waffles

 * 3 large eggs
 * 1¼ cups nonfat milk
 * 1½ tbsp vegetable oil, preferably canola oil
 * 1½ cups all-purpose flour
 * ¼ cup whole wheat flour
 * 3 tbsp granulated sugar
 * 1 tbsp baking powder
 * ¼ tsp salt

Rhubarb sauce

 * 1) Combine rhubarb and sugar in a saucepan, and cook over medium-low heat until rhubarb is tender and translucent, about 15 minutes.
 * 2) Using a slotted spoon, transfer about 1 cup of rhubarb to a small bowl, and reserve for waffle batter.
 * 3) Increase heat to medium, and cook remaining rhubarb in syrup, stirring occasionally, until slightly thickened, for about 5 minutes.

Waffles

 * 1) Whisk eggs in a mixing bowl until frothy.
 * 2) Whisk in milk and oil.
 * 3) Stir in reserved 1 cup cooked rhubarb.
 * 4) Sift flours, sugar, baking powder and salt into a mixing bowl.
 * 5) Gently stir dry ingredients into egg-milk mixture just until moistened.
 * 6) Preheat a waffle iron to medium-high.
 * 7) Fill the iron about two-thirds full.
 * 8) Close, and cook waffles until they are nicely browned, for about 4 minutes.
 * 9) Repeat with remaining batter, coating waffle iron lightly with oil, if necessary, before cooking each batch.
 * 10) Serve waffles hot, topped with rhubarb sauce.