this recipe wasn’t planned it just came together, I was planning to use this rose and pomegranate roasted rhubarb for something fancy but it went so well with the ricotta waffles. I was baby sitting for my partners granddaughter, (I do this every week, she calls me nanny twig, I know weird that I’m a nanny but my partners a lot older that me) she walked in and saw my new waffle machine from sage appliances and insisted she wanted to make some, then she wanted to cupcakes, then she wanted to make Yorkshire puddings? I drew the line at that lol. any way back to the waffles, the ricotta makes these waffles so wonderful for texture I added some black sesame seeds and some sliced pistachios into the waffle batter, I added a tbsp. of lemon juice too.

recipe

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar
• 1 tbsp. black sesame seeds
• 1 tbsp. sliced pistachios
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 tbsp lemon juice
• 1/2 cup ricotta cheese
• 3/4 cup water or milk

for the rhubarb

• 6 stalks of rhubarb
• seeds from half a pomegranate
• 1 tbsp. rose petals
• 2 tbsp. rosewater
• 2 drops of rose extract
• 4 tbsp. water
• drizzle of runny honey
• 1 tbsp. icing sugar

cut the ends off the rhubarb and cut into chunks and place in roasting pan the sprinkle over the petals and pomegranate seeds, rosewater, water and rose extracts then drizzle over the honey and mix in the icing sugar mix then roast in a preheated oven at 350f 180c bake for about 20 minutes (forced rhubarb wont need as long

mix a tbsp. of honey with the left over ricotta from the tub and add some on top with the rhubarb and add some more pomegranate seeds and pistachio nuts and petals.