Lemon Cornmeal Waffles With Raspberry-Rhubarb Compote

• Compote:
• 3/4 cup sugar
• 1 (16-ounce) package frozen sliced rhubarb, thawed
• 1 (12-ounce) package frozen unsweetened raspberries, thawed and undrained
• Waffles:
• 3/4 cup medium stone-ground cornmeal (such as Bob's Red Mill)
• 1 cup boiling water
• Cooking spray
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted
• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 4.5 ounces all-purpose flour (about 1 cup)
• 1 tablespoon sugar
• 2 teaspoons reduced-sodium baking powder (such as Rumford)
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup plain low-fat yogurt
• 1/2 cup 2% reduced-fat milk
• Topping:
• 3/4 cup plain fat-free Greek yogurt
• 2 tablespoons mascarpone cheese
• 2 tablespoons honey
• 1/2 teaspoon grated lemon rind

1. To prepare compote, combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover and simmer 25 minutes or until rhubarb is tender and mixture thickens, stirring occasionally. Remove from heat, and keep warm.
2. To prepare waffles, combine cornmeal and 1 cup boiling water in a large bowl. Let stand 20 minutes or until cooled to room temperature.
3. Coat a waffle iron with cooking spray; preheat.
4. Add eggs to cornmeal mixture; stir with a whisk to combine. Stir in butter, 2 teaspoons rind, and juice. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl; stir to combine. Add flour mixture to cornmeal mixture. Combine low-fat yogurt and milk in a bowl; stir with a whisk until smooth. Add yogurt mixture to cornmeal mixture, stirring just until combined.
5. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
6. To prepare topping, combine Greek yogurt and remaining ingredients in a small bowl; stir until smooth. Serve waffles with warm compote and yogurt topping.

sugar, rhubarb, stoneground cornmeal, boiling water, cooking spray, eggs, unsalted butter, lemon rind, lemon juice, flour, sugar, baking powder, kosher salt, baking soda, yogurt, milk, topping, yogurt, mascarpone cheese, honey, lemon rind

Taken from www.myrecipes.com/recipe/lemon-cornmeal-waffles (may not work)