Dutch Babies With Mulberry-Rhubarb Compote

Dutch Babies With Mulberry-Rhubarb Compote is a lacto ovo vegetarian side dish. This recipe serves 6. One portion of this dish contains roughly 8g of protein, 16g of fat, and a total of 429 calories. For $2.58 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 34 people were impressed by this recipe. Head to the store and pick up butter, mulberries, sugar, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 31%. If you like this recipe, you might also like recipes such as Mulberry-rhubarb Compote, Mean's Dutch Babies, and Strawberry Mini Dutch Babies.

Servings: 6

 

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

Equipment:

food processor

sauce pan

blender

oven

Cooking instruction summary:

  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.
  4. 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.
  5. Brush the remaining 4 Tb. of butter into 24 muffin tinsthoroughly coating. Slowly pour the batter into the muffins tins.
  6. Bake for 12-14 minutesuntil edges are golden brown and the center is puffed.
  7. Immediately remove the Dutch babies from the muffins tins and top with mulberry-rhubarb compote!
  8. Serves 6+.
  9. If making the traditional way, this is enough batter for two cast-iron skillets.

 

Step by step:


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.


Nutrition Information:

Quickview
428 Calories
7g Protein
15g Total Fat
65g Carbs
3% Health Score
Limit These
Calories
428
21%

Fat
15g
24%

  Saturated Fat
8g
56%

Carbohydrates
65g
22%

  Sugar
46g
52%

Cholesterol
143mg
48%

Sodium
551mg
24%

Get Enough Of These
Protein
7g
16%

Selenium
18µg
26%

Vitamin B2
0.35mg
21%

Vitamin C
15mg
19%

Folate
61µg
15%

Vitamin B1
0.22mg
14%

Phosphorus
132mg
13%

Vitamin A
656IU
13%

Iron
2mg
11%

Manganese
0.21mg
10%

Calcium
99mg
10%

Vitamin D
1µg
9%

Vitamin K
9µg
9%

Vitamin B12
0.47µg
8%

Vitamin B3
1mg
8%

Vitamin B5
0.75mg
7%

Potassium
250mg
7%

Vitamin E
0.94mg
6%

Fiber
1g
6%

Magnesium
20mg
5%

Zinc
0.76mg
5%

Vitamin B6
0.1mg
5%

Copper
0.09mg
5%

covered percent of daily need
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