Ingredients

For the strawberry-rhubarb compote:

• 4 cups coarsely chopped rhubarb stalks

• 1/4 cup granulated sugar

• 1 1/2 cups strawberries, hulled and halved

For the Waffles:

• 1 cup all-purpose flour, spooned and leveled

• 2 tablespoons sugar

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1 cup milk

• 2 large eggs

• 4 tablespoons (½ stick) unsalted butter, melted

• Maple syrup and butter, as desired, for serving

Instructions

1. To make the strawberry-rhubarb compote, in a saucepan over medium heat, combine the rhubarb, 1/4 cup granulated sugar and 1/4 cup (2 fl. oz./60 ml) water. Cook until the mixture comes to a simmer and the rhubarb begins to release its liquid, about 10 minutes, then stir in the strawberries. Simmer gently until the rhubarb is soft when pierced with a fork, about 10 minutes. Skim any foam from the top. Let cool, cover and refrigerate until serving.

2. Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.

3. In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter.

4. Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Top with strawberry-rhubarb compote.