Dutch Babies With Mulberry-Rhubarb Compote

Ingredients

• 6 tablespoonsbuttermelted
• 1 tablespooncornstarch
• 4 eggs
• 1 cupflour
• 1 cupmilk
• 1 tablespoonmint leaveschopped
• 1 cupmulberries
• 0.3 cuporange juice
• 1 cuprhubarbchopped
• 1 teaspoonsalt
• 0.3 cupsugar
• 1 cuptsp vanilla sugar

Equipment

• food processor
• sauce pan
• oven
• blender

Directions

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.