Dutch babies with mulberry-rhubarb compote

*I always have vanilla sugar on-hand, for such an occasion as this! I simply place a vanilla bean in a jar and fill it with sugar. After a few days the sugar is heavily scented with vanilla...and hard to beat! The bean can stay in the jar for quite a while before it loses it magical powers--just keep filling it with more sugar and screw the lid on tight.

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 tins—thoroughly coating. Slowly pour the batter into the muffins tins.

Bake for 12-14 minutes—until edges are golden brown and the center is puffed.

Immediately remove the Dutch babies from the muffins tins and top with mulberry-rhubarb compote!

*If making the traditional way, this is enough batter for two cast-iron skillets.

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 minutes—stirring occasionally.

Remove from heat and stir in the fresh mint leaves. Makes approximately 2 cups.