Dutch Babies With Mulberry-Rhubarb Compote

• 1 cup rhubarb chopped
• 1 cup mulberries stems removed
• 1/4 cup orange juice
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 3/4 teaspoon salt
• 1 tablespoon mint leaves chopped
• 6 tablespoons melted butter
• 1 cup flour
• 1 cup vanilla sugar
• 1 teaspoon salt
• 1 cup milk
• 4 eggs

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 minutes-stirring 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 tins-thoroughly coating. Slowly pour the batter into the muffins tins.
6. Bake for 12-14 minutes-until 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!

rhubarb, mulberries stems removed, orange juice, sugar, cornstarch, salt, mint, butter, flour, vanilla sugar, salt, milk, eggs

Taken from www.yummly.com/recipe/Dutch-Babies-With-Mulberry-Rhubarb-Compote-1652442 (may not work)