Banana Zucchini Bread

As the end of summer approaches, there seems to be an abundance of zucchini around. We unfortunately did not grow any this year, but people are always bringing in their extras to work that I snatch up. I am a sucker for banana bread and zucchini bread separately, so why not combine the two?? The result?, this delicious recipe.  It is a combination of a couple of different recipes I have tried, with an attempt to make it a little healthier. The result is delicious and the loaf does not last long between Chris and myself.

Yields: 2 loaves, Cook time: 50-60 minutes

Ingredients

2 cups flour

1 cup whole wheat flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 1/2 teaspoon cinnamon

1 teaspoon salt

4 eggs

1 cup granulated sugar

1 cup brown sugar

1 cup coconut oil (or vegetable oil)

2 bananas

1 1/2 cup shredded zucchini

1 cup pecans or walnuts

 Preheat oven to 350 degrees. Prepare two bread pans and set aside. In a bowl mix together dry ingredients and set aside. 

Using a standing mixer whisk eggs. Add sugars and oil, whisking until smooth. Add bananas. Then add dry mixture until just combined. Fold in zucchini and walnuts.

Divide batter between bread pans. Bake for 50-60 minutes, until tester comes out clean. Let cool on drying rack for 10 minutes. Enjoy!

strawberry rhubarb hand-pies

Hand pies are the perfect picnic dessert, especially for the upcoming holiday weekend!  They are easy to transport, they require zero utensils (or plates for that matter), you just grab and enjoy.  I combined a few different recipes to make these strawberry rhubarb cuties, and they were delicious!

Crust
3 3/4 cups all-purpose flour
1/2 teaspoon fresh orange zest (optional)
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons table salt
1 1/2 cups unsalted butter, very cold and cut into small cubes
3/4 to 1 cup buttermilk 

Rhubarb Filling
1 cup finely chopped fresh strawberries

1 cup finely chopped fresh rhubarb

1/2 cup sugar

2 tablespoons cornstarch

1 1/2 teaspoons grated orange peel

To assemble
1 large egg
1 tablespoon water
Coarse sugar


Make pie dough: Whisk together flour, zest, sugar and salt in the bottom of a large bowl. Using a pastry blender, work the butter into the flour until the biggest pieces of butter are the size of tiny peas.  Gently stir in 3/4 cup buttermilk with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. If it doesn’t come together, add remaining 1/4 cup buttermilk, 1 tablespoon at a time, until it does, then gently knead again. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.

Make rhubarb filling: Place rhubarb , strawberries, cornstarch, orange peel and sugar in a small-to-medium saucepan with sugar and stir to combine. Cover and cook at medium-low heat for 15 minutes, no need to stir. Increase the heat to medium, remove the lid and cook for another 10 to 15 minutes, until rhubarb is broken down and ideally thick enough that if you run a spoon across the bottom of the pot, you can see a trench quickly form and disappear.  Spread mixture on a large plate in the fridge or freezer to cool quickly, then scrape into a bowl. Keep cold until needed; it will be thicker and easier to “scoop” onto the pie bases.

Assemble pies: Heat oven to 400 degrees. Line two to three baking sheets with parchment paper. Beat your remaining egg and 1 tablespoon water and keep aside with a pastry brush.

Flour your counter and start rolling your dough by pressing down lightly with the pin and moving it from the center out. Roll it a few times in one direction, lift it up and rotate it a quarter-turn. Continue to do, roll a couple times, lifting the dough and rotating it until the dough is just shy of 1/8-inch thick. Using a biscuit cutter or glass, cut dough into circles. 

Brush half the circles very, very lightly with the egg wash; these will be your bases. Cut a small vent in the other half of the circles; these will be your lids. In the center of each egg washed square, put a small dollop (2TBS) rhubarb filling. Top each filled base with a vented circle. Press outer edge of top and bottom all around to seal with your fingertips; a fork will work as well. Transfer pie to a baking sheet, spacing 1-inch apart. Brush the tops with egg wash and sprinkle generously with coarse sugar. Repeat with remaining dough, including second half from fridge, and fillings.

Bake for 15 to 20 minutes, until puffed and golden, and even more brown at edges. Transfer to cooling racks and cool to room temperature before serving.

Blueberry Syrup

ahhhh summer, here at last!

My refrigerator is bursting with produce and the girls and I are loving it, except for some reason my lovlies are boycotting blueberries this week. Why? No idea, but I am pretty positive that they will be back in good standing sometime in the near future.

In the meantime, I had to come up with a plan for my 3+ pints of blueberries and I decided on making a blueberry syrup.  You can add the syrup to anything - pancakes, waffles, ice cream, oatmeal (i had it this morning), the possibilities are endless and the blueberry flavor makes everything sing summer.  


blueberry syrup:

Ingredients
1 1/2 pints fresh blueberries, rinsed
1 cup vanilla sugar
1 tablespoon fresh lemon juice

Directions
Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.

Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

chicken, corn, zucchini, and black bean enchiladas

Enchiladas are one of my favorite meals to make, because they are simple, quick and delicious. I found this recipe in the True Food cookbook, and have made it several times, tweaking it a little differently each time depending what I have in my fridge. These are delicious and I don't feel as guilty about eating them, since they are filled with fresh, seasonal vegetables that I can usually find at the farmers market.  

Ingredients

2  cups corn kernels 

    (from 2 ears of corn)

1 1/2 cup diced roasted 

    chicken

1  red pepper

1  poblano chile, roasted, 

   seeded and diced

1  small zucchini, diced

1/3 cup cooked black beans

3  ounces Manchego 

   cheese, diced

1/4  teaspoon chili powder

    salt and pepper

6  corn tortillas

1/2 cup shredded Manchego cheese

1  Jar tomatillos salsa

6  tablespoons Greek-style yogurt

2  teaspoons chopped cilantro

6  lime wedges

1. Start by roasting the Poblano. If you have a gas stove, the easiest way to do this is turn on a burner and place the Poblano directly about the fire. Rotate the Poblano, allowing the outer skin to blacken. Once the majority of the pepper has blackened, remove it from flame and put it in a bowl, covering it with plastic wrap. Once the pepper has cooled, peal off the skin, seed and chop. If you don't have a gas stove, you can roast the pepper in the oven by broiling it, using the same technique, rotating until blackened. 

2. Meanwhile, place the corn kernels and red pepper in a large skilled over medium heat, stirring occasionally until lightly browned. 

3. Preheat oven to 350 degrees. In a large mixing bowl combine chicken, zucchini, black beans diced Manchego, corn, red pepper, diced poblano, and chili powder. Mix well, adding salt and pepper to taste. 

4. Ladle 1/4 cup of the Tomatillo salsa into a shallow, oven dish (9x9).  Taking a tortilla spoon the filling into the center of the tortilla, rolling it and placing it seam down in the baking dish. Fill remainder of tortillas. (If you have extra filling, place in dish at the ends of the tortilla.)  

5. Top with the remainder 3/4 cup of the tomatillos salsa and shredded Manchego. Bake for approximately 30 minutes. Let cool slightly. Serve with greek yogurt, cilantro and lime.  

I have recently been obsessed with a new tortilla shells called La Tortilla Factory. There are many varieties, but my personal favorite the green chile tortillas. :)

I have been slacking on posting because I have been busy making some of my favorites from the blog. Make sure to check out the S'more Bars, Rhubarb muffins, Strawberry Rhubarb Pie and Strawberry Bruschetta. 

Pork Chops with Rhubarb Sauce

My neighbor has mutant rhubarb plants. Supposedly she brought them with her when she moved from Colorado, but they are clearly from another planet. It is only May and the plants are bigger than most of the bushes in our yard. Luckily for me, the freaky plants produce so much fruit that my neighbor has been delivering rhubarb to us on a weekly basis. 

I tried this pork recipe last night and it was delicious.  The rhubarb sauce is savory and the cherries add a hint of sweetness.  It is a super healthy way to dress-up a pork chop and it is an easy weeknight meal that you can make for the whole fam. 

Pork Chops with Rhubarb Sauce - Martha Stewart

1/2 cup dried cherries (or any other dried fruit)                    
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil
1/2 cup finely chopped onion
8 to 10 ounces rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (2 cups)
3 tablespoons sugar
Pinch of ground nutmeg
Coarse salt and ground pepper
4 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces)

DIRECTIONS

In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.

In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.

To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.

Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce. ** I grilled the chops on our outdoor grill. 

More delicioso rhubarb recipes here, here & here

Macaroni and Cheese with Butternut Squash

This recipe has been one of my favorites for years.   It is the perfect fall dish and it is comfort food that I do not feel too guilty about. The butternut squash is a creamy & flavorful addition to the classic recipe and I usually add a little extra cheese :).

I am not sure if it will happen to you, but for some reason this mac & cheese tends to "disappear" when I am at work all day.  I am pretty sure Tom does not know how to open the fridge (although it wouldn't surprise me!). Needless to say, you will go back for more and more until it is gone.

Ingredients:
1 medium butternut squash, peeled and cut into one inch cubes
1 cup low-sodium chicken stock
1 1/2 cups nonfat or low fat milk
Pinch of graded nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 lb elbow macaroni
4 ounces extra-sharp cheddar cheese, grated
4 ounces gouda cheese, grated
4 tablespoons Parmesan cheese, finely grated
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
1/2 cup part-skim ricotta cheese

1. Preheat oven to 375 degrees.  Spray a 9 inch square baking dish and set aside. In a medium sauce pain, combine squash, milk and stock. Bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender, about 20 minutes. Remove from heat. With an emerson blender or a wooden spoon, mash squash until only small pieces are left. Add nutmeg, cayenne pepper, salt and season with black pepper. 

2. Meanwhile in a large pot, bring water to a boil and cook pasta as directed. Drain and transfer to a large bowl; add squash mixture. Mix in ricotta, cheddar, gouda and two tablespoons of parmesan. 

3. Transfer noodle dish to your prepared pan. In a small bowl mix breadcrumbs, remaining parmesan and olive oil. Sprinkle mixture on top of dish. Cover with foil and bake for  20 minutes. Remove foil and bake for another 30-40 minutes, until the cheese is browned. Enjoy immediately. 

Tom, my kitchen floor cleaner/baking buddy

Tom LOVING fall! (and his long locks)

BLT w/ avocado and fried egg

You cannot beat a garden fresh tomato, unless of course it is topped with bacon, lettuce, and squished in between two slices of crusty mayo-slathered bread.

Whoever invented the BLT was a genius

Last night we tried a new variation of the classic sandwich, by adding avocado and a fried egg.  The result was exactly what you would expect.....f***ing amazing!!!   The lighting was bad, so the pictures do not do it justice.

Ingredients for 2 sandwiches:

6 slices thick-cut bacon, baked at 400 degrees until crispy
4 slices whole grain bread, toasted
1/4 cup mayonnaise
lettuce
2 tomatoes, sliced + seasoned with salt and pepper
1/2 avocado, sliced + seasoned with salt and pepper
2 fried eggs

Assemble the sandwiches: spread mayo over the toast. Top with lettuce, tomato, bacon, avocado and eggs, making sure to season each layer.

Zucchini & Shrimp Tacos

As you may have noticed, Jenny and I love cooking with in-season fruits and vegetables, especially zucchini. Although my zucchini is not ready in my garden, the farmers market has plenty, keeping me busy. Chris and myself are BIG fans of Tacos, a weekly staple in our house, so when I found this new recipe on Bon Appetit I couldn't wait to try it. They are light, filling and have amazing flavor, a new weeknight favorite! And the best part, they only take 15-20 minutes from start to finish, the perfect healthy dinner after a long day.

Ingredients:
2 Tablespoons canola oil, divided
1 large zucchini halved lengthwise, cut crosswise
1 small onion, chopped
1 red bell pepper, chopped
3 garlic cloves, diced
Kosher salt, pepper
1 pound medium shrimp, peeled, cut into 1/2 inch pieces
1/2 teaspoon chili powder
corn or flour tortillas

*Assorted toppings

Heat 1 Tbsp oil in large skillet over medium-high heat. Add first 5 ingredients. Stirring often, cook for about 6-8 minutes or until softened. Season with salt and pepper and set aside in a large bowl.

Wipe out skillet and add remaining 1Tbsp of oil. Heat over medium-high heat. Add shrimp and chili powder; season with salt and pepper. Cook stirring often for about 4 minutes. Add shrimp to vegetable mixture. serve with warm tortillas and garnishes.

*We used cilantro, greek yogurt, avocado and lime, which were all amazing!

blueberry & yogurt muffins

I am really making an effort to use all of my produce without having any spoilage/waste.  I have found my favorite vendors at the Farmers' Market and I try to buy only what I think that our family of 4 can eat in one week.  With that being said, it is berry season and I have a hard time resisting the tempting pints of delicious looking blueberries, strawberries and cherries.   Thankfully, I found this recipe from thepioneerwoman.com and not only is my extra pint of  blueberries gone, but so are these awesome muffins.

The Awesome-est Blueberry Muffins (thepioneerwoman.com)

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt

Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)

Preheat oven to 385 degrees.  In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.  Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)

Bake 20 to 25 minutes and allow to cool completely.

Baked Kale Chips

We have received bunch upon bunch of kale this summer from our CSA and I have to admit that a few of those bunches have gone to waste, because I couldn't find a way to incorporate them into a meal that our whole family liked. When I saw two fresh bunches in this week's share, I vowed not to waste it.  I took one of the bunches and made my first batch of baked Kale chips and what I found is that baking kale transforms the dense bitter tasting vegetable into a light crunchy snack.

Ingredients

1 bunch of Kale

1 Tbs olive oil

Sea salt to taste

Directions

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Rip into large pieces, toss with olive oil in a bowl then sprinkle with salt.

Arrange leaves in a single layer on a large baking sheet.  Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Benefits of Kale

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus..

Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

Hooray for the CSA!

This year Dan and I decided to purchase a half share of a local CSA, Equinox Community Farm.  For those of you who are unfamiliar with CSAs (Community Supported Agriculture), they provide a relationship between local farmers and the community. The goal of CSA is to reconnect people with the land that sustains them. As a shareholder I know the farm where my food is coming from, their growing practices and I am able to form a relationship with our farmer. Our shares are delivered weekly for twenty weeks from June through October and they contain vegetables that we are familiar with as well as one or two "non-traditional" veggies. 

Yesterday was the start of our CSA season. Our box contained radishes, kohlrabi, green garlic, napa cabbage, red leaf lettuce, spinach, mixed greens and strawberries. I cannot believe that we received all of this in our half of a share.  I am so excited to use all of my freshly delivered produce. I would highly recommend that you check out a CSA in your area. You will  not be disappointed.

Kohlrabi & Apple Salad

Summer Farmers' Market Series

I went to Madison's North Side Farmers' Market this Sunday and left with some fresh strawberries, sugar snap peas and a 3 huge kohlrabi.  Kohl..what??  Kohlrabi belongs to the cabbage family and is native to Northern Europe. It means green turnip in German.

Kohlrabi is an excellent source of vitamin C and potassium. It also contains good quantities of vitamin B6, folic acid, magnesium and copper. The vegetable not only improves circulation, it also helps stabilize blood sugar levels and alleviate health conditions such as hypoglycemia and diabetes. Finally, Kohlrabi is low in calories and high in fiber, which makes it an excellent food to eat if you are trying to lose weight (1 cup is only 36 calories!!).

I searched online for some Kohlrabi recipes and ended up combiningg a few of them to come up with the salad below.

Salad
3 kohlrabi, peeled and julienned

2 apples, julienned

1/2 small red onion, shredded

1/3 cup raisins

1/3 cup chopped pecans

Kosher salt and pepper to taste

Dressing

1/4 cup olive oil
2-3 Tbs apple cider vinegar
2 Tbs sugar
2 Tbs grainy Mustard
1/2 tsp coriander
salt and pepper to taste

Combine all salad ingredients in a bowl (you can use your food processor/shredder to slice kohlrabi and apples if you want it to be more of a slaw).   In another bowl, whisk ingredients together for the dressing. Taste for seasoning and dress salad generously with dressing. Mix well and serve.

Here are more Kohlrabi recipes that I thought would be worth trying;

1. Roasted Kohlrabi
2. Kohlrabi Home Fries

Roasted Beets & Goat Cheese Salad

Summer Farmers' Market Series

I am going to try to do a weekly post that showcases an item that I purchased at the Madison Farmers' Market and I am going to kick it off with beets.
Beets are a summer super food!  Rich in dietary fiber, vitamin C, magnesium, iron, copper and phosphorus, 
beets have been found to reduce cholesterol, triglycerides, and the risk of stroke.  Beets are also known to prevent birth defects, certain cancers, cataract and respiratory problems.  The root vegetable stimulates liver function and boosts energy levels too.  So, even if you don't like beets, eat them anyway.

Roasted Beets Salad with Goat Cheese

(serves 4)

Roasted Beets

4 Medium Beets

Olive Oil

Sea Salt

Pepper

Dressing
2 Tbs red wine vinegar
3 Tbs olive oil
1 Tbs diced shallots
2 Tbs fresh orange juice

Salad
10 oz mixed greens
1/2 cups toasted & chopped walnuts
6 oz soft goat cheese
* I usually add chicken to make it an entree salad.

1. Preheat oven to 375 degrees. Wash beets and remove greens. Tear 4, 8 inch pieces of tin foil. Place a beet on each piece of foil and lightly coat beets with olive oil. Sprinkle beets with sea salt and pepper. Wrap the tin foil around each beet and place on a cookie sheet. Roast in the oven until beets are cooked through, approximately 45-60 minutes. Let the beets cool and then take a butter knife and scrape off outer skin. Slice and set aside.

2. While the beets are roasting, whisk together shallot, vinegar, orange juice and oil. Season with salt and pepper. Set dressing aside.

3. Place walnuts in a shallow dish and with your hands form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into discs.

 4. Place greens into a large bowl, and drizzle with dressing. Divide among plates and add sliced beets, goat cheese discs and grilled chicken if desired.

Rhubarb Galore

I went to the farmers' market this morning with my sister Heidi, for the sole purpose of buying some tart and tangy rhubarb. I left with over 3 lbs and I then spent the afternoon trying to decide what to make.

I ended up choosing 3 different recipes; Rhubarb Custard Pie, Strawberry Rhubarb Crisp and Rhubarb Waffles with Rhubarb Sauce. YUM! Although, I may have over done it with my rhubarb consumption this weekend.

Rhubarb Custard Pie (Our Favorite Recipes)
3 cups rhubarb, cut

1 cup sugar

2 Tbs flour

1/2 cup cream
2 eggs
1/4 tsp salt
1 tsp vanilla

Mix rhubarb with 1/2 cup sugar and flour. Put into an unbaked pie crust. Mix together 2 beaten eggs, 1/2 cup sugar, salt, cream and vanilla. Pour over rhubarb. Cover with top crust and bake 15 minutes at 450 degrees and then 30 minutes at 350 degrees. Serve with ice cream

Strawberry Rhubarb Crisp  (The Sono Baking Company Cookbook)
Streusel Topping
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp course salt
1/2 cup unsalted butter, cut into 1/4 inch cubes
3 Tbs old fashioned rolled oats

Fruit
1 1/4 pounds rhubarb, cut into 1 inch pieces (about 1 1/2 cups)
1 pint strawberries, stemmed, and then halved or quartered depending on size
1/2 cup granulated sugar

2 Tbs corn starch

Juice of 1 lemon

Grated zest of 1/2 orange

1/4 tsp coarse salt

Preheat Oven to 375 degrees. Butter an 8 inch baking dish and set on a baking sheet lined with a non-stick silicone baking mat.
To make streusel topping: in a medium bowl use a fork to stir together the flour, sugar,s alt and cinnamon.  Add the butter and using your fingertips, quickly work it into the dry ingredients until pea-sized crumbs.  Add oats and toss.  Set aside in the refrigerator. 
In a medium bowl, toss together the fruit, sugar, cornstarch, lemon juice, orange zest and salt. Transfer to prepared baking dish, and sprinkle streusel mixture over the top. 
Bake rotating the baking sheet about 2/3 of the way through the cooking, until the juices bubble up and the topping is golden brown, 40-45 minutes.  Serve warm or at room temperature with ice cream.


Rhubarb Waffles with Rhubarb/Strawberry Sauce
Sauce
1 pound rhubarb, trimmed and diced (1/4 in thick), about 2 1/2 cups
1/2 pint strawberries, sliced in half or quarters, depending on their size
1 cup sugar

Waffles
1 stick melted unsalted butter
2 1/4 cups all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
3 large eggs separated
2 cups buttermilk 1 tsp pure vanilla extract

To prepare sauce: Combine fruit and sugar in a medium saucepan and bring to a simmer over medium-low heat. Cook until the rhubarb is tender and translucent. Transfer about 3/4 cup of the rhubarb to a small bowl with a slotted spoon and reserve for the waffle batter. Boil the remaining rhubarb in syrup over medium heat stirring occasionally, until slightly thickened, 5 to 7 minutes.

Waffles - In a large bowl sift together dry ingredients. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, rhubarb syrup and vanilla (make sure all ingredients are at room temperature, or else the will  not combine well). Pour into dry mixture and combine. 

 In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.  Ladle about 1/3 cup batter onto each section of the waffle grid, close lid and bake for 3 to 5 minutes, or until no steam emerges from waffle maker.

Use rhubarb sauce as you would syrup. I have been using left over syrup in my oatmeal :)