This recipe is for rhubarb lovers! These tender waffles need time to set in the waffle iron before you lift the lid to check on them, so let patience rule; peeking too soon will tear the waffle and make it difficult to remove.

Makes 6 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

Rhubarb Sauce
1 1/4 pounds rhubarb, trimmed and cut into 1/4-inch pieces (5 cups)
1 1/2 cups sugar

Waffles
3 large egg whites
1 1/4 cups nonfat milk
1 1/2 tablespoons canola oil
1 1/2 cups all-purpose flour
1/4 cup whole-wheat flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt

1. To make sauce: Combine rhubarb and 1 1/2 cups sugar in a medium saucepan and bring to a simmer over medium-low heat. Cook until the rhubarb is tender and translucent. Transfer about 1 cup of the rhubarb to a small bowl with a slotted spoon, and reserve for the waffle batter. Boil the remaining rhubarb in syrup over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.
2. To make waffles: Whisk egg whites in a large bowl until frothy. Whisk in milk and oil. Stir in the reserved 1 cup cooked rhubarb. Sift all-purpose flour, whole-wheat flour, 3 tablespoons sugar, baking powder and salt into a medium bowl. Gently stir the dry ingredients into the egg-milk mixture just until moistened.
3. Preheat a waffle iron to medium-high. (If your waffle iron is not nonstick, brush it lightly with oil.) Fill the iron about two-thirds full. Close and cook the waffles until they are nicely browned, about 4 minutes. Repeat with the remaining batter, coating the waffle iron lightly with oil, if necessary, before cooking each batch. Serve hot, topped with the rhubarb sauce.

NUTRITION INFORMATION: Per serving: 433 calories; 4 g fat (0 g sat, 2 g mono); 1 mg cholesterol; 92 g carbohydrate; 8 g protein; 3 g fiber; 431 mg sodium; 460 mg potassium.
Nutrition bonus: Selenium (29% daily value), Folate (26% dv), Calcium (21% dv).
6 Carbohydrate Servings
Exchanges: 2 starch, 4 other carbohydrate, 1 fat

MAKE AHEAD TIP: The sauce (Step 1) can be prepared ahead and stored, covered, in the refrigerator for up to 4 days. Bring to room temperature or heat before serving.