Strawberry-Rhubarb Waffles

Easter represents new beginnings and freshness – just like our strawberry-rhubarb waffles. They combine the sweetness of strawberries with the tartness of rhubarb for a perfect breakfast treat. With the reoat Original Waffle Mix as a base, these waffles have a dreamy texture, topped with homemade rhubarb compote. A recipe the whole family will love on Easter Sunday!

You will need the following ingredients:

For the waffles:

• 200g reoat Waffle Mix Original
• 200ml water
• 100g strawberries, washed and cut into small pieces
• A little oil or vegan butter (for the waffle iron)

For the rhubarb compote:

• 500g rhubarb, cut into pieces
• 50ml water
• 6 tbsp maple syrup
• The pulp of a vanilla pod

Preparation:

The rhubarb compote:

1. Put the rhubarb, water, maple syrup and vanilla seeds in a saucepan.
2. Simmer over medium heat until the rhubarb softens and reaches a compote-like consistency.
3. Stir occasionally and adjust the sweetness to taste.
4. Then let the compote cool down.

The waffles:

1. For the waffles, mix the reoat Waffle Mix Original with water to form a smooth batter.
2. Carefully fold in the strawberry pieces. Preheat your waffle iron and lightly grease it.
3. Pour enough batter for one waffle into the iron and bake until golden brown and crispy.
4. Repeat this until all the dough is used up.
5. Serve the warm strawberry waffles with a generous portion of the cooled rhubarb compote on top.
6. A few fresh strawberry pieces and a mint leaf as garnish add extra color and freshness.

Recommendation of the house:

The strawberries in the batter and the rhubarb compote on top make these waffles a colorful Easter highlight. These strawberry-rhubarb waffles bring the freshness and joy of spring directly to your breakfast table. They're a wonderful way to celebrate the Easter season while enjoying the first harvests of the season. Share them with your loved ones and start Easter Sunday off cheerfully and deliciously. Happy Easter and enjoy!