Dutch Babies With Mulberry-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
6 tablespoons melted butter
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 Tb. 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.




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!


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Sunday, June 27, 2010 - 9:28pm


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