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:
- 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.
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:
covered percent of daily need
