Roast rhubarb & mango waffle

by Ursula Ferrigno

A simple but tasty Mother’s Day breakfast


400g rhubarb, cut into 5cm lengths
1 large mango, peeled, stoned and cut into 2cm fingers
1 tsp vanilla extract
3 tbsp fragrant honey
75g unsalted pistachio nuts, coarsely chopped
75g Greek yoghurt, to serve

For the waffle:
225g 00 flour
2 tsp baking powder
1 tbsp icing sugar, plus extra to serve
2 large eggs
300ml semi skimmed milk
1 tsp vanilla extract
50g salted butter, melted


Preheat the oven to 160C. Place the rhubarb, mango, vanilla and honey in a single layer in an ovenproof dish. Cover loosely with foil and bake for 12 mins until tender. Leave to cool.

To make the waffles, sift the flour, baking powder and icing sugar into a medium bowl. Make a well in the centre. In a jug, beat together the eggs, milk, vanilla and 1 tbsp melted butter. Lightly stir the milk mixture into the flour with a wooden spoon till smooth.

Brush a 25cm, square, ridged griddle pan with the remaining butter and pour in the waffle batter. Cook gently for 6-8 mins. Carefully turn over and cook for a further 2 mins until dark golden and cooked through.

Slide onto a board, cut into rectangles and dust lightly with icing sugar. Serve with the baked fruit, pistachios and yoghurt.

Recipe: Ursula Ferrigno