WAFFLES:
· 100 g butter
· 2.5 dl water
· 2 dl whole milk
· 3.5 dl wheat flour
· 1 tbsp sugar
· 2 tsp baking soda
· peel from 1 organic lemon
· 1 tsp. crushed cardamom

CREAM:
· 2 dl whipped cream
· 50 g drained yoghurt
· seeds from 1/2 vanilla bean

RHUBARB:
· 300 g rhubarb
· 2 dl water
· 100 g sugar
· seeds from 1/2 vanilla bean
· 15 g grated ginger

4 servings

Recipe developed by Ditte Ingemann

Preheat the oven to 150°C. Melt butter and let it cool. Mix water and milk in a bowl, and add flour, sugar, baking powder and lemon zest in another bowl. Mix the wet and dry ingredients and whip the melted butter into the dough. Let the waffle dough rest for an hour in the fridge.

Heat the waffle iron well, brush with butter and bake the waffles until golden and crispy. Let them cool on a rack, so they retain a crisp surface.

Clean the rhubarb, cut them into chunks and put them on a dish. Stir water, sugar, vanilla bean, and ginger together and pour it over the rhubarb. Bake them for 20 min.

Whip the cream to a light foam and pour yoghurt and vanilla bean in. If necessary, flavour with powdered sugar.