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.