for 4 people

Starter dough

100 g	sourdough starter (see note)
2 dl	milk
2 tbsp	sugar
150 g	half-white flour
1 tsp	apple vinegar

Waffle batter

50 g	butter, melted, left to cool
1 tbsp	forest honey
1	egg, beaten
20 g	poppy seeds
¼ tsp	salt

Rhubarb

½ dl	water
1	organic lime, zest peeled with a peeler
2 tbsp	sugar
4 tbsp	forest honey
400 g	rhubarb, cut into approx. 5 cm pieces

Waffles

a little

clarified butter

To serve

100 g

double cream

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.

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