Dutch Babies With Mulberry-Rhubarb Compote

Mulberry-Rhubarb Compote

1. Prepare the fruits:
   • In a food processor, pulse the rhubarb 5-6 times until it reaches a diced consistency.
   • Next, pulse the mulberries 3-4 times to chop them.
2. Cook the compote:
   • In a saucepan, combine the diced rhubarb, chopped mulberries, orange juice, sugar, salt, and cornstarch.
   • Simmer over medium heat for 10-15 minutes, stirring occasionally until the mixture thickens.
3. Finish the compote:
   • Remove from heat and stir in the fresh mint leaves.
   • The compote makes approximately 2 cups.

Dutch Babies

1. Preheat the oven:
   • Preheat your oven to 375°F (190°C).
2. Blend the batter:
   • In a blender, combine the flour, sugar, salt, milk, and eggs. Process for about 10 seconds.
   • Add 2 tablespoons of melted butter and blend again until just combined.
3. Prepare the muffin tins:
   • Brush the remaining 4 tablespoons of melted butter into 24 muffin tins, ensuring they are thoroughly coated.
   • Slowly pour the batter into the prepared muffin tins, filling each about halfway.
4. Bake:
   • Bake for 12-14 minutes, or until the edges are golden brown and the centers are puffed.
5. Serve:
   • Immediately remove the Dutch babies from the muffin tins and top with the mulberry-rhubarb compote.
6. Enjoy:
   • This recipe serves 6 or more. If making the traditional way, the batter is enough for two cast-iron skillets.