Dutch Babies With Mulberry-Rhubarb Compote

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.

Ingredients

butter

butter

6 tablespoons

cornstarch

cornstarch

1 tablespoon

eggs

eggs

4

flour

flour

1 cup

milk

milk

1 cup

mint leaves

mint leaves

1 tablespoon

mulberries

mulberries

1 cup

orange juice

orange juice

0.25 cup

rhubarb

rhubarb

1 cup

salt

salt

1 teaspoon

sugar

sugar

0.25 cup

vanilla sugar

vanilla sugar

1 cup

Cooking in Steps

  1. 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

    mulberries

    rhubarb

    rhubarb

    food processor
    food processor
  2. 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

    orange juice

    corn starch

    corn starch

    mulberries

    mulberries

    rhubarb

    rhubarb

    sugar

    sugar

    salt

    salt

    sauce pan
    sauce pan
  3. 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

    fresh mint

    butter

    butter

    all purpose flour

    all purpose flour

    sugar

    sugar

    egg

    egg

    milk

    milk

    salt

    salt

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

    butter

    butter

  5. 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

    mulberries

    rhubarb

    rhubarb

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