Rhubarb Belgian Waffles with Buttermilk Syrup

As evidenced by the title of this blog, we make a LOT of waffles around here. :)  These rhubarb waffles do take a slight amount more prep work than normal if you don't just keep Greek yogurt sitting around, but they are definitely worth it (we make our own Greek-style yogurt by putting 2 cups of yogurt in a strainer lined with a flour sack towel.  Put a couple cans on top to weight it down, and then hang it over a bowl for 2 hours).  Either fresh or frozen rhubarb will work, nicely for the recipe, and the most recent time I made it, I actually put the mostly-thawed rhubarb into my food processor to chop it into very small pieces, and the rhubarb flavor was really spread out nicely so I'll probably keep doing that in the future.  The buttermilk syrup has a kind of caramel taste that offsets the sourness of the rhubarb really well.

Rhubarb Belgian Waffles (Original recipe found here)
4 eggs (separated if you want to make the waffles more fluffy)
1 cup milk
1 stick unsalted butter, melted
1 cup Greek yogurt
2 cups flour (we used 1 cup whole wheat flour and 1 cup all purpose)
2-1/4 tsp baking powder
3/4 tsp baking soda
2 Tbsp sugar
3/4 cup rhubarb chopped into 1/4 inch pieces (3/4 cup always seems like not quite enough rhubarb, so we tend to add a bit more, plus another couple tablespoons of sugar, but I never manage to actually measure how much we're adding.  Your tastes may vary).

Separate the eggs into two separate bowls (this step is optional, but can help to make the waffles more fluffy).  In a medium mixing bowl, mix together the egg yolks, butter, milk, and Greek yogurt.  In a large bowl, mix together the flour, baking powder, baking soda, and sugar.  In a small bowl, beat the egg whites until fluffy and stiff peaks form.  Mix together the wet and dry ingredients and whisk until smooth, then fold in the egg whites.  Stir in the chopped rhubarb, and cook in a waffle iron.

For the yummy buttermilk syrup, you'll need:
1 stick of butter or margarine
1/2 cup of buttermilk
1 cup of sugar
1/2 tsp baking soda
1 tsp vanilla

Melt the butter in a saucepan over medium heat. Add buttermilk and sugar. Bring to a boil. Let boil one minute stirring constantly. Take pan off heat and add vanilla and baking soda.  Spoon over your waffles and enjoy!