Raised Waffles with Strawberry-Rhubarb Compote

Williams-Sonoma's culinary legacy began in 1956, when Chuck Williams founded his original cookware shop in the California wine country town of Sonoma. The store offered a collection of classic French kitchen equipment that many Americans had never seen before. And it immediately became a favorite of home cooks and professional chefs alike. Since then, our brand has expanded to include hundreds of exclusive products from around the world, more than 250 stores nationwide, millions of direct-mail catalogs, an award-winning e-commerce site – and one of the world's best-selling cookbook libraries. One essential factor remains unchanged: Williams-Sonoma's enduring commitment to the finest quality and outstanding customer service.

Planning for a brunch and don’t want to disappoint? Try these Raised Waffles with Strawberry-Rhubarb Compote from THE NEWLYWED COOKBOOK by Williams Sonoma. Prepare the batter overnight and welcome your brunch guests with the sweet smell of strawberry-rhubarb and waffles.

 

The batter for these extra-crisp, yeast-leavened waffles is quickly mixed the night before serving, so it is ready to pour into the waffle iron in the morning. Prepare the compote while the waffles are in the iron, or make it ahead and refrigerate, rewarming it just before serving.

The Newlywed Cookbook

The Newlywed Cookbook

by Williams Sonoma

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SERVES 4

FOR THE COMPOTE
4 cups (1½ lb/750 g) coarsely chopped rhubarb stalks
¼ cup (2 oz/60 g) granulated sugar
1½ cups (6 oz/185 g) strawberries, hulled and halved

FOR THE WAFFLES
1 package (2¼ tsp) active dry yeast
1 tsp granulated sugar
¼ cup (2 fl oz/60 ml) warm water (105°–115°F/40°–46°C)
1 cup (8 fl oz/250 ml) whole milk
2 Tbsp butter 1 cup (5 oz/155 g) all-purpose flour
2 Tbsp firmly packed light brown sugar
¼ tsp salt Canola or corn oil for brushing
1 large egg
¼ tsp baking soda

To make the strawberry-rhubarb compote, in a nonreactive saucepan over medium heat, combine the rhubarb,sugar, and ¼ cup (2 fl oz/60 ml) water. Cook until the mixture comes to a simmer and the rhubarb begins to release its liquid, about 10 minutes, then stir in the strawberries. Simmer gently until the rhubarb is soft when pierced with a fork, about 10 minutes. Skim any foam from the surface. Let cool, cover, and refrigerate the compote until serving.

To make the waffle batter, in a large bowl, dissolve the yeast and granulated sugar in the warm water and let stand until foamy, about 5 minutes. In a saucepan over low heat, combine the milk and butter and heat to lukewarm (about 115°F/46°C). In a small bowl, whisk together the flour, brown sugar, and salt. Stir the warm milk mixture into the dissolved yeast. Add the flour mixture and stir until blended. Cover the bowl and refrigerate overnight. The batter will thicken slightly.

Preheat the oven to 200°F (95°C). To cook the waffles, preheat a waffle iron for 5 minutes, then brush with oil. Add the egg and baking soda to the chilled batter and stir until blended. Ladle enough batter for 1 waffle into the center of the waffle iron (usually about ½ cup/4 fl oz/ 125 ml) and spread with a small spatula. Close the waffle iron and cook according to the manufacturer’s directions or until the waffle is browned and crisp, usually 4–5 minutes. Transfer the waffle to a baking sheet and keep warm, uncovered, in the oven. Repeat with the remaining batter. Meanwhile, reheat the compote over low heat.

Serve the waffles warm with the warmed compote.

Pair your waffles with a yummy parfait!

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