Waffles with Raspberry Rhubarb Marmalade
Published in
2 min readFeb 22, 2017
Waffles with Raspberry Rhubarb Marmalade is a surprising solution to what to serve for a fun spring breakfast. Everyone knows rhubarb goes with strawberry, but we turned the tables and put raspberry in to create a unique marmalade that will give you a sweet touch at breakfast.
Ingredients
- 6 cups chopped rhubarb
- 3 cups whole raspberries
- 1 cup lemon juice
- 2 cups of sugar
- 1 cup of water
Foodie Byte: The marmalade is best served ice cold. It brings out the flavors and is a nice contrast to a fresh, hot-off-the-griddle waffle. Use cheesecloth to strain the berries if you want to avoid seeds.
Instructions
- Combine chopped rhubarb, sugar and water in saucepan and cook over medium heat, stirring occasionally to keep from burning, for approximately 15 minutes or until rhubarb is completely broken down.
- Remove from heat and set aside.
- Combine raspberries with lemon juice in a saucepan and cook over medium heat for approximately 15 minutes, breaking raspberries down as it cooks.
- Once fully broken down, strain raspberries from the juice, and throw the pulp away.
- Combine the raspberry juice with the broken down rhubarb in a mixing bowl, if you find the mixture to be too tart, add a tablespoon of sugar at a time to your liking
- Cover and chill for two hours.
- Once the consistency begins to firm up, move the mixture to desired containers, keep refrigerated and serve cold.
Originally published at www.foodchannel.com.