Dutch Babies With Mulberry-Rhubarb Compote

Ready in : 45 mins

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 spoonacular score of 34%, this dish is not so great.

Diets

LACTO OVO VEGETARIAN

Ingredients

butter

6 tablespoons

cornstarch

1 tablespoon

eggs

4

flour

1 cup

milk

1 cup

mint leaves

1 tablespoon

mulberries

1 cup

orange juice

0.25 cup

rhubarb

1 cup

salt

1 teaspoon

sugar

0.25 cup

vanilla sugar

1 cup

Cooking in Steps

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.

mulberries

rhubarb

food processor
2
Add rhubarb, mulberries, orange juice, sugar, salt and cornstarch to a sauce pan and simmer over medium for 10-15 minutesstirring occasionally.

orange juice

corn starch

mulberries

rhubarb

sugar

salt

sauce pan
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.

fresh mint

butter

all purpose flour

sugar

egg

milk

salt

blender

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

butter
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!

mulberries

rhubarb

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

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Dutch Babies With Mulberry-Rhubarb Compote

Diets

LACTO OVO VEGETARIAN

Ingredients

butter

6 tablespoons

cornstarch

1 tablespoon

eggs

4

flour

1 cup

milk

1 cup

mint leaves

1 tablespoon

mulberries

1 cup

orange juice

0.25 cup

rhubarb

1 cup

salt

1 teaspoon

sugar

0.25 cup

vanilla sugar

1 cup

Cooking in Steps

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.

mulberries

rhubarb

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

orange juice

corn starch

mulberries

rhubarb

sugar

salt

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.

fresh mint

butter

all purpose flour

sugar

egg

milk

salt

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

butter

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!

mulberries

rhubarb

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

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

Broccoli Rabe with Tomatoes, Anchovies & Spaghetti

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

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

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