Buttermilk waffles, yoghurt and roast rhubarb recipe

Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
Trim the ends of the rhubarb and chop into 4-5cm lengths. Put the rhubarb in a shallow baking tray, sprinkle over the sugar and toss to coat, then spread the rhubarb out into a single layer.
Roast for 12-15 minutes or until tender but not mushy. Set aside until ready to serve.
Preheat a waffle maker according to the manufacturer's instructions.
Whisk the egg whites to stiff peaks, then set aside.
In a large bowl, mix together the flour, sugar and salt. Make a well in the centre and add the egg yolks and melted butter. Whisking slowly, add the buttermilk until the mixture forms a smooth, thick batter. Carefully fold in the egg whites with a spatula, as gently as you can.
Pour some of the batter into your waffle maker and cook for five minutes or until golden. Repeat until all the batter has been used up, placing your finished waffles onto a plate and covering with a clean tea towel to keep warm as you cook the rest.
Once all the waffles are made, transfer to the oven for five minutes to warm them through fully.
Serve with Greek yoghurt and the roasted rhubarb.

Per Serving: 710kcals, 17.5g fat (9g saturated), 120.7g carbs (59.4g sugars), 20.4g protein, 4.3g fibre, 0.35g sodium

Buttermilk waffles, yoghurt and roast rhubarb