Buttermilk waffles with rhubarb

Ingredients for 4 servings:

• 100 g clarified butter
• 50 g sugar
• 2 packets of vanilla sugar (bourbon vanilla sugar)
• some lemon peel, grated (untreated)
• 3 eggs
• 150 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 200 ml buttermilk
• 500 g rhubarb
• 100 g sugar
• n. B. water
• 1 piece(s) lemon peel, untreated
• 1 stalk(s) cinnamon
• 2 pieces star anise
• 1 tbsp cornstarch

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

makes about 12 to 14 pieces

For the rhubarb compote, wash, peel, and finely chop the rhubarb stalks, then sauté with sugar, lemon zest, cinnamon stick, star anise, and a little water for 5-10 minutes. Remove the spices, mix the starch with a little water, and use this to thicken the compote. Let cool. For the waffle batter, cream the clarified butter (room temperature) with the sugar, vanilla sugar, and grated lemon zest until fluffy. Gradually stir in the eggs and the flour mixed with the starch and baking powder. Finally, slowly add the buttermilk and beat until smooth. The batter can be baked immediately in the waffle iron; no resting time is necessary. Serve the finished waffles with the rhubarb and whipped cream on the side. Tip: If you can’t find untreated lemons, simply stir 1 packet of Citroback or similar into the compote and waffle batter, according to taste.