Lemon Cornmeal Waffles with Raspberry-Rhubarb Compote

  • Servings: 6
  • Cooking time: 00:00
  • Prep time: 00:00

Ingredients:

Compote:




1/3

cup

sugar






2

stalks
fresh
rhubarb
,
sliced





1


(
12

oz
)

package

frozen unsweetened
raspberries

Waffles:




3/4

cup

cornmeal






1

cup
boiling
water






2

large

eggs
, lightly beaten





2

Tbsp

unsalted butter
, melted





2

tsp

lemon


rind
,
grated





1

Tbsp
fresh
lemon juice






4.5

oz

all
-
purpose flour


(
about

1

cup
)






1

Tbsp

sugar






2

tsp

baking powder






1/2

tsp

kosher salt






1/2

tsp

baking soda






3/4

cup
nonfat plain
Greek yogurt






1/2

cup

fat
-
free milk