Dutch Babies With Mulberry Rhubarb Compote

Dutch Babies With Mulberry-Rhubarb Compote

Dutch Babies With Mulberry-Rhubarb Compote

45 minutes

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Details
  • Serving Size:   6
  • Vegetarian:   True
  • Weight Watchers:   19 Points
Cuisine
  • side dish
Comments
Ingredients
  • 6 tablespoons melted butter
  • 1 tablespoon cornstarch
  • 4 eggs
  • 1 cup flour
  • 1 cup milk
  • 1 tablespoon chopped mint leaves
  • 1 cup mulberries, stems removed
  • 1/4 cup orange juice
  • 1 cup chopped rhubarb
  • 1 teaspoon salt
  • 1/4 cup sugar
  • cup vanilla sugar
Instructions

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 minutesstirring 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 tinsthoroughly coating. Slowly pour the batter into the muffins tins.

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!

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

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