Traditionally dutch babies are baked in a preheated iron skillet, then cut into wedges, drizzled with lemon and sprinkled with sugar. They are mildly sweet and addictively scrumptious! We eat them this way, more than I should admit. But this week we still had a horde of mulberries leftover from our last berry-picking excursion, so we decided to serve the dutch babies with a mulberry and rhubarb compote. The floral and tart essence of the compote is wildly accented by the supple platform the dutch babies provide. We also tried making them in muffins tins for teeny-tiny dutch babies. They were so cute--the kids instantly went nuts over them!