For all those lovebirds out there in blog land, Valentines Day is just around the corner so time to spoil that special person in your life! How about starting the day right with breakfast in bed? A little waffle and rhubarb berry magic could be a perfect Valentines treat. Bon appetit!

SUGAR WAFFLES WITH POACHED RHUBARB & BERRIES

Recipe by Emma Knowles

INGREDIENTS

Poached Rhubarb & Berries
250 gm rhubarb, cut into rough 3cm lengths
200 gm frozen mixed berries
330 gm caster sugar
1 whole vanilla bean, split down the middle
thinly peeled rind and juice of 1 lemon & 1 orange
100 ml water
1 cinnamon quill

Sugar Waffles
300 gm (2 cups) plain flour
200 gm brown sugar
2 tsp ground cinnamon
2 tsp bicarbonate of soda
1 tsp baking powder
pinch sea salt
300 ml milk
125 ml buttermilk, well shaken
125 gm butter, melted and cooled
2 eggs, separated

To Serve
icing sugar - sifted
cream, lightly whipped
edible flowers - strawberry, borage, violet, pansy

Serves: 4

METHOD

Poached Rhubarb & Berries
Combine rhubarb and frozen berries in a saucepan with the sugar, vanilla bean, rinds, juices, water and cinnamon and poach over medium heat until tender and syrupy (20-25 minutes). Remove vanilla bean and cinnamon quill. Keep warm.

Sugar Waffles
Combine flour, sugar, cinnamon, bicarbonate of soda, baking powder and a pinch of sea salt in a bowl and make a well in the centre. Whisk the milk, buttermilk, melted butter and egg yolks to combine, pour into the dry ingredients and whisk until smooth. Whisk eggwhites and a pinch of salt in a separate bowl until stiff peaks form, then fold into batter. Preheat a waffle iron to the manufacturer’s instructions, then cook batter, in batches, until browned and crisp (3-4 minutes).

Serve warm, dusted with icing sugar and topped with poached rhubarb & berries. Garnish with edible flowers and a drizzle of cream.