Strawberry Rhubarb Waffle Shortcakes

It’s May so it’s a given that I’m in the kitchen with rhubarb.

Serena (my blogging partner over at Teaspoon of Spice) and I have professed our love for this vegetable (yup, it’s a veggie) over the years with several recipe creations including:

Strawberry Rhubarb Slump
Rhubarb Shakes
Serena’s Easy 1-2-3-4-5 Rhubarb Sauce (I can’t wait to make her Rhubarbecue BBQ sauce this summer.)

[bctt tweet=”Strawberry Rhubarb Waffle Shortcakes – a breakfast and dessert mashup for #strawberry + #rhubarb season! @tspbasil” via=”no”]

This past Christmas, my parents got me one of those stovetop Belgian waffle irons and I’ve been on a waffle kick ever since (the Meal Makeover Moms’ Banana Brownie Waffles are a current fav.)

So, while brainstorming for a Mother’s Day recipe, I figured why not mash up the classic Strawberry Shortcake with some rhubarb and waffles while giving it a few dietitian tweaks along the way.

Strawberry Rhubarb Waffle Shortcakes

---

• Author: Deanna Segrave-Daly
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

A twist on strawberry shortcake featuring whole-grain waffles, rhubarb sauce and a mascarpone yogurt topping.

---

Ingredients

Units USM Scale 1x2x3x

For Waffles:

• 3/4 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 1/4 cup ground flaxseed
• 2 tablespoons canola oil
• 2 teaspoons sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Zest from half of a lemon or orange
• 1 1/2 cups buttermilk
• 2 eggs
• 1/4 teaspoon baking soda

For Strawberry Rhubarb Sauce:

• 3 cups chopped rhubarb
• 3 cups sliced strawberries, divided
• 1/4 cup sugar
• 1/4 cup water
• 1/2 teaspoon vanilla extract
• Zest from half of a lemon or orange
• For Mascarpone Yogurt Topping:
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup mascarpone cheese
• 1/4 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. For the waffles, in a large bowl whisk together flours, ground flaxseed, oil, sugar, vanilla extract, salt and zest. Whisk in buttermilk.
2. In a separate bowl, whisk together eggs and baking soda. Mix into flour mixture with wooden spoon until everything is incorporated. Bake in waffle iron according to instructions.
3. For sauce, add rhubarb, 2 cups strawberries, sugar and water to a large saucepan. Bring to a boil, then simmer 10 – 15 minutes or until the sauce is smooth (stir frequently.) Remove from stove and mix in remaining strawberries, vanilla extract and zest.
4. For topping, beat together yogurt, mascarpone and vanilla extract.
5. To assemble, cut each waffle in half diagonally. Place one half on dish, spoon sauce over top. Cover with other waffle half and spoon over more sauce. Top with dollop (about 2 tablespoons) of yogurt topping. Repeat with remaining servings. Serve with fresh mint if desired.

This waffle batter gets a fiber and whole-grain boost with the addition of whole wheat flour and ground flaxseed. And while I usually indulge in real whipped cream for desserts like this, I also like the healthier alternative of whipping together plain Greek yogurt with mascarpone cheese. It’s another way to cut back on some calories but still get a creamy, dreamy topping to boot.

If your mama is a rhubarb fan, now you have something to whip up for her. Happy rhubarb eating!