Makes 12 waffles.
For Strawberry Rhubarb Syrup, bring diced rhubarb, 1 cup of strawberries, sugar, corn syrup, water and scraped seeds from vanilla bean up to a simmer. Gently simmer for 10 minutes until rhubarb is tender and colour is extracted. Remove from heat and strain. Stir in remaining quartered strawberries while warm and let cool. Syrup can be prepared up to a week in advance and stored refrigerated.
For waffles, stir flour, cornmeal, sugar, baking powder, lemon zest and salt to combine. In a separate bowl, whisk buttermilk, oil and egg yolks to combine. Whisk into flour mixture and stir until just blended (just like when making pancakes, do not overmix – a few lumps are OK). Whip egg whites until they hold a soft peak when beaters are lifted and fold gently into waffle batter. Lightly grease a preheated waffle iron and spoon about 1/3 cup of batter onto iron (for a 4-x-4-inch waffle). Close and cook until steam from the waffles dies away, about 4 minutes (depending on your iron). Remove waffles and place on an ovenproof dish, cover, and hold in a low (250 F) oven until ready to serve. Waffles are best served fresh, but if preparing in advance, let waffles cool, freeze, then warm uncovered in a 300 F oven for 20 minutes when ready to serve.
To assemble, whip cream to soft peaks and stir in sugar. Arrange 2 waffles on a plate and dollop cream on top. Drizzle syrup over, top with quartered strawberries and dust with icing sugar.
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