RHUBARB AND CUSTARD BROWNSUGAR WAFFLES

Prep time 45 mins Cooking time 3 hours Serves 4

400g rhubarb (about 1½ bunches), cut into rough 7cm lengths 330g raw caster sugar Scraped seeds of 1 vanilla bean Thinly peeled rind and juice of 1 lemon and 1 orange

125ml non alcoholic red wine 1 cinnamon stick

HAZELNUT CUSTARD

170g hazelnuts, plus extra, chopped, to serve

400ml milk

300ml pouring cream Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste

7 egg yolks

165g (3/4 cup) raw caster sugar 25g each, plain flour and cornflour 300g crème fraiche BROWN-SUGAR WAFFLES

300g (2 cups) plain flour

200g brown sugar

2 tsp ground cinnamon

2 tsp bicarbonate of soda

1 tsp baking powder

300ml milk

125ml (½ cup) buttermilk, well shaken 125g butter, melted and cooled 2 eggs, separated

For hazelnut custard, preheat oven to 180°C. Spread hazelnuts on an oven tray and roast, stirring occasionally, until golden, 4-5 mins. Cool slightly, then rub off skins with a tea towel. Transfer to a saucepan, add milk, cream and vanilla, bring to the simmer over medium heat and set aside to infuse, 30 mins.

Transfer to a food processor, pulse until coarsely chopped, strain through a muslin-lined sieve into a jug, pressing firmly on solids to extract all liquid, then return to a clean pan and bring back to the simmer. Whisk yolks, sugar, flour and cornflour in a bowl to combine, then pour milk mixture over, whisking continuously.

Return to pan, whisk continuously until boiling, then continue to whisk until thick, 3-4 mins. Transfer to a bowl, cover closely with plastic wrap, to prevent a skin forming, and refrigerate until thick and cooled, 1½-2 hours. (Custard will keep refrigerated for 2 days.) Just before serving, transfer custard to an electric mixer, add

This simple, batter-based waffle could be the vehicle for all manner of flavour combinations. While we’ve opted for a wintry combination of roast rhubarb and thick hazelnut custard, they’d work equally well with yogurt and summer berries or simply a big scoop of ice-cream and a dollop of warm salted caramel sauce. These waffles are best made and served fresh.

crème fraîche and whisk until smooth and thick, 3-4 mins.

Preheat oven to 200°C. Combine rhubarb in a roasting pan with sugar and vanilla seeds and stir to coat well. Spread evenly in pan, add rinds, juices, wine and cinnamon and roast until tender and syrupy, 20-25 mins. Keep warm.

For brown-sugar waffles, combine flour, sugar, cinnamon, bicarbonate of soda, baking powder and a pinch of sea salt in a bowl and make a well in the centre. Whisk the milk, buttermilk, melted butter and egg yolks to combine, pour into the well and whisk until smooth. Whisk egg whites and a pinch of salt in a separate bowl until stiff peaks form, then fold into batter. Preheat a waffle iron to the manufacturer’s instructions, then cook batter, in batches, until browned and crisp, 3-4 mins. Serve warm topped with roasted rhubarb, a spoonful of hazelnut custard and chopped hazelnuts.