Rhubarb Waffles with Compote

Slice the rhubarb and combine in a pan with the maple syrup and caster sugar. Stir over a medium heat until the rhubarb starts to break down and release its juices. Reduce the heat and simmer for 5 minutes mashing the rhubarb pieces to form a pulp. Add in the lemon juice and stir.

In a bowl, mix the flour with the baking powder, salt and lemon rind.  Whisk the egg and add into the bowl together with the melted butter, milk and roughly one third of the rhubarb compote mixture.  Whisk together until all the ingredients are combined and smooth.  

Heat your waffle maker and ladle in the mixture in batches, spreading the mixture evenly into the corners. Close the waffle maker and cook until golden brown.

Serve with the remaining rhubarb compote.