Cornersmith's buttermilk waffles with rhubarb and rose compote

AT A GLANCE

  • Serves 8 people

"I love waffles on the weekend and Cornersmith's in Marrickville are the best. Could you publish the recipe?" - Saskia Woods, Downer, ACT

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  • 300 gm (2 cups) plain flour
  • 80 gm caster sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 500 ml (2 cups) well-shaken buttermilk
  • 115 gm butter, melted
  • 2 eggs
  • Crème fraîche or ice-cream, to serve
  •  
  • Rhubarb and rose compote
  • 500 gm rhubarb, washed, trimmed and cut into 2cm-3cm pieces
  • 110 gm (½ cup) raw sugar
  • Finely grated rind and juice of ½ orange
  • 1-2 tsp rosewater
  •  
  • Orange syrup
  • 125 ml (½ cup) freshly squeezed orange juice
  • 55 gm (¼ cup) caster sugar
01   For compote, combine rhubarb and sugar in a large saucepan off the heat. Stand until sugar draws out some of the liquid (10-15 minutes), then add orange rind and juice and 60ml water, and bring to the boil, stirring occasionally. Reduce heat to low and simmer until rhubarb has broken down but some pieces remain whole (5 minutes). Remove from heat and stir in rosewater.
02   For orange syrup, bring juice and sugar to the boil in a saucepan and cook until reduced by half (5-6 minutes). Set aside to cool.
03   Heat a waffle iron. Mix flour, sugar, baking powder, bicarbonate of soda and a pinch of salt in a bowl. In a separate bowl, whisk together buttermilk, melted butter and eggs, then mix in flour mixture until smooth. Pour about ½ cup batter into each section of the iron (depending on its size) and bake until golden brown (4-5 minutes). Serve waffles warm topped with warm or room-temperature compote, crème fraîche or ice-cream and drizzle with orange syrup.

Topics:

FARE EXCHANGE, ORANGE, WINTER, RHUBARB, ROSEWATER, WAFFLES, BREAKFAST

Recipe:

CORNERSMITH

Photography:

ROB SHAW

Styling:

AIMEE JONES

FEATURED IN

June 2017

June 2017

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