Rhubarb Waffles with Rhubarb Sauce

Description
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Ingredients

 * rhubarb Sauce
 * 1 1/4 lb. (5 cups) rhubarb, trimmed and cut into 1/4-inch-long pieces
 * 1 1/2 cups granulated sugar
 * Waffles
 * 3 large eggs
 * 1 1/4 cups nonfat milk
 * 1 1/2 Tbs. vegetable oil, preferably canola oil
 * 1 1/2 cups all-purpose flour
 * 1/4 cup whole wheat flour
 * 3 Tbs. granulated sugar
 * 1 Tbs. baking powder
 * 1/4 tsp. salt

Directions
1. To make rhubarb Sauce: Combine rhubarb and Sugar in a saucepan, and cook over medium-low heat until rhubarb is tender and translucent, about 15 minutes. Using a slotted spoon, transfer about 1 cup of rhubarb to a small bowl, and reserve for waffle batter. Increase heat to medium, and cook remaining rhubarb in syrup, stirring occasionally, until slightly thickened, for about 5 minutes.

2. To make Waffles: Whisk eggs in a mixing bowl until frothy. Whisk in milk and oil. Stir in reserved 1 cup cooked rhubarb. Sift flours, Sugar, baking powder and salt into a mixing bowl. Gently stir dry ingredients into egg-milk mixture just until moistened.

3. Preheat a waffle iron to medium-high. Fill the iron about two-thirds full. Close, and cook waffles until they are nicely browned, for about 4 minutes. Repeat with remaining batter, coating waffle iron lightly with oil, if necessary, before cooking each batch. Serve waffles hot, topped with rhubarb Sauce.