Poached Rhubarb & Brown Butter Waffles

Place the water, caster sugar, lemon zest and juice, and vanilla bean in a large saucepan (large enough for the rhubarb to fit in a single layer) and heat on medium heat, stirring until the sugar has dissolved.

Add the rhubarb to the saucepan and turn the heat down to a gentle simmer. Simmer for 5-7 minutes until the rhubarb has started to soften. Remove from heat and set rhubarb aside in the syrup to cool. It will continue to soften while cooling.

Melt butter in a frypan over medium-low heat, stirring occasionally until it browns and smells nutty (about 4-5 minutes). Remove from heat and set aside in a bowl to cool for 5 minutes.

Preheat waffle iron as per the manufacturers instructions. Beat egg whites in a stand mixer or with a hand mixer until soft peaks form. Gradually add in the sugar a tablespoon at a time until incorporated and glossy.

Whisk flour, baking powder and salt together in a large bowl and set aside.

In a jug combine the egg yolks, milk, vanilla and cooled browned butter and whisk with a fork until combined. Stir the egg yolk mixture into the flour mixture until evenly incorporated then gently fold in the egg whites until just combined.

Spray the waffle iron with non stick spray and spoon 1/3 cup batter into each waffle square. Cook as per the appliance instructions until golden brown (about 4-5 minutes).

Set aside and repeat with the remaining batter, spraying the iron in between batches. Serve the waffles with the poached rhubarb, vanilla ice cream, a dusting of icing sugar, and a drizzle of the poaching liquid.