Vegetarian

Dutch babies with mulberry-rhubarb compote

Name: Dutch babies with mulberry-rhubarb compote
Total time: 45 min
Yield: 6 servings
Ingredients: 6 Tbsps butter; 1 Tbsp cornstarch; 4 free range eggs; 125 g flour; 244 ml milk; 1 Tbsp fresh mint; 140 g mulberries; 62 ml orange juice; 122 g rhubarb; 1 tsp salt; 50 g sugar; 200 g vanilla sugar

Delight in the flavors of Dutch Babies With Mulberry-Rhubarb Compote, a lacto ovo vegetarian dish best enjoyed for brunch. This dish covers 10% of your daily requirements of vitamins and minerals, with a spoonacular score of 34%. Try Mulberry-rhubarb Compote, Mean's Dutch Babies, and Strawberry Mini Dutch Babies for similar recipes.

Ingredients

butter

6 Tbsps

cornstarch

1 Tbsp

free range eggs

flour

125 g

milk

244 ml

fresh mint

1 Tbsp

mulberries

140 g

orange juice

62 ml

rhubarb

122 g

salt

1 tsp

sugar

50 g

vanilla sugar

200 g

Method

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.

Nutrition:

428 kcal

Carbs

65 g

Fat

15 g

Protein

7 g

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