March 21, 2014
The perfect bite; these little Dutch babies are filled with the seasonal flavors of spring. Fresh berry and rhubarb compote add a bit of tartness to the sweet little baked treat.
Dutch Babies with Berry Rhubarb Compote
1 cup mulberries, stems removed
1/4 cup orange juice
1/4 cup sugar
1 tablespoon cornstarch
3/4 teaspoon salt
1 tablespoon chopped mint leaves
1 cup flour
1 teaspoon salt
1 cup milk
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.
Add rhubarb, mulberries, orange juice, sugar, salt and cornstarch to a sauce pan and simmer over medium for 10-15 minutes—stirring occasionally.
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 Tbsp. of melted butter and process again.
Brush the remaining 4 Tb. of butter into 24 muffin tins—thoroughly coating. Slowly pour the batter into the muffins tins.
Bake for 12-14 minutes—until edges are golden brown and the center is puffed.
Immediately remove the Dutch babies from the muffins tins and top with mulberry-rhubarb compote!
If making the traditional way, this is enough batter for two cast-iron skillets.