3 stalks of rhubarb
200g light brown muscovado sugar
Wash the rhubarb well and peel it. Cut the stalks into pieces of a couple of centimeters. Put them in a saucepan with 50 ml of water, add 75 g of sugar. Let simmer for about 10 minutes. Finely mash the cooled pulp with a blender.
Melt 100g butter in a saucepan, add the rhubarb pulp together with 200g light brown muscovado sugar. Warm gently to let the sugar melt and leave the liquid to simmer for about 10 minutes. And there you go, you made your own rhubarb syrup.
Follow this recipe to bake the stroopwafels.
You can use the edges you cut off the stroopwafels for example to prepare a delicious rhubarb crumble. Once you have sliced the waffles, smear one side with rhubarb syrup, put them back together and press lightly. It’s a bit of trial and error to see how much syrup you need. Use too little and the waffles will be too dry. Too much and the syrup will run out of the sides. Hopefully you’ll be surprised how well the tangy flavor of the rhubarb and the caramel go together!