When the rhubarb stalks ripen and stand tall ready to be picked, it’s a sure sign that summer is just around the corner. And after playing catch up in the garden following a long winter season, sitting down by the tall trees to enjoy a simple brunch of waffles with poached rhubarb, while overlooking it all, is one of the best ways to embrace it.

While tradition dictates the first rhubarb stalk to be dipped in sugar and eaten as is, I tend to start the season with a good baked treat (such as a rhubarb and juniper berry pie), a refreshing cordial, or even a sweet soup. This year, as the garden beckoned, I decided to start with a delightful pairing of buttermilk and cardamom waffles, poached rhubarb, and freshly whipped cream.

Poached rhubarb couldn’t be simpler to make. It only takes a few minutes for the rhubarb to cook gently and absorb the syrup to offset the tartness. It can also be served with anything your heart desires, from ice cream and cakes to oatmeal and cheeses, though these waffles with a strong hint of cardamom make a worthy contender for a breakfast or brunch. Feel free to double the rhubarb and save for another day.   

Buttermilk & Cardamom Waffles with Poached Rhubarb

Makes 12 waffles

For the waffles:

• 2 ½ cups (300 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 2 teaspoons cardamom
• 1 cup (240 ml) buttermilk
• 1 cup (240 ml) milk
• 4 large eggs, room temperature
• 1/3 cup (75 g) butter, melted

For the poached rhubarb:

• 2 cups (about 230 g) fresh rhubarb, diced into 1 cm pieces
• ½ cup (100 g) granulated sugar
• 2 tablespoons water

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In a large bowl, mix together the flour, sugar and cardamom. Whisk in the buttermilk and milk, followed by the eggs. Pour in the melted butter and combine into a smooth batter.

Let the batter rest for 15 to 20 minutes.

While the batter is resting, prepare the poached rhubarb. In a small saucepan, bring the rhubarb, sugar, and water to a boil. Cook the rhubarb for 3 to 5 minutes or until just softened, but still holding its shape. Remove from the stove and let cool.

Heat a waffle iron and add a little butter to prevent sticking. Scoop some of the batter on top of the iron and close. Bake until it reaches your desired texture. Continue until all the batter is used.

Serve the waffles with the poached rhubarb and fresh whipped cream.