Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Starter dough
Waffle batter
Rhubarb
Waffles
To serve
Utensils
one waffle iron
How it's done
Starter dough
Place the sourdough starter in a bowl along with all the other ingredients up to and including the vinegar, whisk until smooth. Cover and leave to rest in the fridge for at least 6 hrs. or overnight. Remove the sourdough from the fridge approx. 2 hrs. prior to baking.
Waffle batter
Place the butter in a bowl along with all the other ingredients up to and including the salt, mix well, add to the starter dough, mix.
Rhubarb
Pour the water into a pan along with all the other ingredients up to and including the honey, bring to the boil while stirring. Add the rhubarb, reduce the heat, cover and simmer for approx. 2 mins. until just soft, allow to cool slightly.
Waffles
Heat the waffle iron, brush with a little clarified butter. Stir the batter well again, place approx. 4 tbsp onto the waffle iron, cook for approx. 8 mins. Remove, allow the waffles to cool slightly on a rack. Repeat these steps with the remainder of the batter.
To serve
Plate up the waffles with the rhubarb and some double cream, drizzle with the juice. Serve the remainder of the double cream alongside.
| Note: | Use a sourdough starter culture that was refreshed the day before. |
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