Rhubarb-Oatmeal Waffles I adapted this recipe from the winner of a Chatelaine magazine muffin bake-off. The muffins have been a favourite in our house for years every spring as our giant rhubarb plants begin to take over the backyard. The recipe is relatively healthy! 1 1/2 cups brown flour 1/2 cup rolled oats (not instant) 1 TBsp double-acting baking powder 1/2 tsp baking soda 1/4 tsp freshly ground cimmamon 3 TBsps brown sugar 2 large eggs 4 TBsp melted, unsalted butter 1 1/2 cups buttermilk 2 cups 2" lengths chopped rhubarb 1 tsp of lemon juice Melt the butter and reserve. Finely chop rhubarb -- don't worry if it isn't all uniform, slightly larger pieces provide a nice zing in the waffles. Whisk the dry ingredients in a large bowl and make a well Whisk together the eggs and butter in a medium bowl , then add buttermilk and lemon Pour the wet ingredients into the well, mixing until just blended Mix in the rhubarb This batter is thick and lumpy, so push and spread it to the edge of the grids. Excellent with just whip cream and syrup.