Dutch Babies With Mulberry-Rhubarb Compote

Dutch Babies With Mulberry-Rhubarb Compote is a lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains around 8g of protein, 16g of fat, and a total of 428 calories. For $2.58 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. 34 people were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up mint leaves, vanilla sugar, rhubarb, and a few other things to make it today. With a spoo

Instructions

1. 1

   For the compote: Pulse the rhubarb in the food processor 5-6 times to a diced consistency. Then pulse the mulberries 3-4 times to chop.

2. 2

   Add rhubarb, mulberries, orange juice, sugar, salt and cornstarch to a sauce pan and simmer over medium for 10-15 minutesstirring occasionally.

3. 3

   Remove from heat and stir in the fresh mint leaves. Makes approximately 2 cups.Dutch Babies: Preheat the oven to 375*F. In the blender, add the flour, sugar, salt, milk and eggs. Process for 10 seconds, then add 2 Tb. of melted butter and process again.

4. 4

   Brush the remaining 4 Tb. of butter into 24 muffin tinsthoroughly coating. Slowly pour the batter into the muffins tins.

5. 5

   Bake for 12-14 minutesuntil edges are golden brown and the center is puffed.Immediately remove the Dutch babies from the muffins tins and top with mulberry-rhubarb compote!

6. 6

   Serves 6+.If making the traditional way, this is enough batter for two cast-iron skillets.

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