SERVES 6

INGREDIENTS:

POACHED RHUBARB

• 1 bunch rhubarb (12 stalks), trimmed and cut into 8cm lengths
• 1 vanilla bean split
• Juice and zest of 1 lemon
• 1/2 cup caster sugar
• 1/2 cup water

BROWN BUTTER WAFFLES

• 3/4 cup unsalted butter, plus more for serving
• 4 large eggs, separated
• 1/4 cup caster sugar
• 2 1/2 cups plain flour
• 2 tsp baking powder
• 1 tp salt
• 2 1/4 cups full cream milk
• 1 tsp vanilla bean paste
• Non stick oil spray for waffle iron

METHOD:

POACHED RHUBARB

1. Place the water, caster sugar, lemon zest and juice and vanilla bean in a large saucepan (large enough for the rhubarb to fit in a single layer) and heat on medium, stirring until the sugar has dissolved.
2. Add the rhubarb and turn the heat down to a simmer. Simmer for 5-7 minutes until the rhubarb has started to soften.
3. Remove from heat and set rhubarb aside in the syrup to cool. It will continue to soften while cooling.

BROWN BUTTER WAFFLES

1. Melt butter in a medium frypan over medium heat, stirring occasionally until it browns and smells nutty (about 4-5 minutes). Remove from heat and set aside in a bowl to cool for 5 minutes.
2. Preheat waffle iron as per the manufacturers instructions. Beat egg whites in a stand mixer or with a hand mixer until short peaks form. Gradually beat in a sugar a tablespoon at a time until incorporated and glossy. Whisk flour, baking powder and salt in a bowl and set aside.
3. In a large jug combine the egg yolks, milk, vanilla and cooled browned butter and whisk until combined. Stir egg yolk mixture into flour mixture until evenly incorporated then gently fold in the egg whites until just combined.
4. Spray the waffle iron with non stick spray and spoon 1/3 cup batter into each waffle square. Cook as per the appliance instructions until golden brown (about 4-5 minutes).
5. Set aside and repeat with remaining batter, spraying the iron in between batches. Serve the waffles with the poached rhubarb, cream and icing sugar.

Amanda is a West Australian living in Sydney. Born to Italian parents, Amanda’s history with food began with having an exceptional cook for a mother and working in her family’s restaurants.

An Opera Singer in a past life, Amanda now works as a freelance food and craft photographer, cook and stylist. She can usually be found in her photography studio with an apron on and camera in hand.

The Italian way of cooking is free and liberating, focusing on well developed taste buds instead of measurements and preciseness. This way of cooking has led to Amanda’s ability to match flavours and develop the delicious recipes which feature throughout her recipe site Chew Town. Follow her on Instagram here!