Best 5 Rhubarb Waffles With Rhubarb Sauce Low Fat Recipes

RHUBARB SAUCE

Steps:

• In a saucepan, combine the rhubarb, sugar substitute, water and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Remove from the heat; stir in vanilla. Serve warm or cold over ice cream.

LOW SUGAR STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
• Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

RHUBARB WAFFLES WITH RHUBARB SAUCE (LOW FAT)

Steps:

• TO MAKE SAUCE: Ina medium sized saucepan, combine rhubarb and sugar.
• Bring to a simmer over medium low heat.
• Cook until the rhubarb is tender and translucent.
• With a slotted spoon, transfer about 1 cup of the rhubarb to a small bowl and reserve for the waffle batter.
• Boil the remaining rhubarb in syrup over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.
• (The sauce can be prepared ahead and stored, covered, in the refrigerator for up to 4 days. Bring to room temperature or heat before serving.) TO MAKE WAFFLES: In large bowl, whisk egg whites until frothy.
• Whisk in milk and oil.
• Stir in the reserved 1 cup cooked rhubarb.
• Sift flours, sugar, baking powder and salt into a medium sized bowl.
• Gently stir the dry ingredients into the egg milk mixture just until moistened.
• Preheat a waffle iron to medium high.
• (If your waffle iron is not nonstick, brush it lightly with oil.) Fill the iron about two thirds full.
• Close and cook the waffles until they are nicely browned, about 4 minutes.
• Repeat with the remaining batter, coating the waffle iron lightly with oil, if necessary, before cooking each batch.
• Serve hot, topped with the rhubarb sauce.
• Serves 6.
• NOTE: If you buy egg whites in a carton, use 2 Tablespoons of egg whites for one egg"white".
• Eating Well.

RHUBARB MUFFINS (LOW FAT)

Steps:

• Pre heat oven to 350.
• Sift together the baking powder, salt, both flours and cinnamon and set aside.
• In a bowl, mix milk and lemon juice (to make the equivalent of butter milk).
• Add apple sauce, sugars egg whites orange juice and zest and vanilla, mixing well with a wooden spoon, until sugars are dissolved.
• Add dry mixture, mixing well but do not over mix.
• Add Rhubarb, mixing until combined.
• Place batter in a paper lined muffin tin.
• Sprinkle cinnamon sugar topping over the muffins if you chose to use the topping.
• Bake for 20 - 30 minutes depending on your oven (it takes almost 30 minutes in my oven).The tops should be a warm brown and slightly "crispy" on top. Because of all the moisture inside the muffin, you may have to bake slightly longer than normal.
• Let muffins cool completely.
• Enjoy!

RHUBARB BUNDT CAKE

Steps:

• Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Whisk flour, baking powder, salt, and baking soda together in a small bowl.
• Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
• Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
• Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.