Friday, May 29, 2009

Dutch Babies with Rhubarb Sauce

You know it's bad when you start eating babies. I mean....that's about as bad as it could possibly get. But here we are serving Dutch Babies to dinner guests. Just for future reference, I have absolutely no hard feelings for anyone who is Dutch. If they didn't have such tender, succulent babies I would leave them alone.

Dad cut a bunch of rhubarb from their yard and brought it out to us. When he does something, he goes all out and he ended up bringing a WHOLE grocery bag full of rhubarb stems. We had no choice but to get into the kitchen and make something with it.

Dutch Babies
1/3 C milk
1/3 C flour
2 large eggs
1 T butter, melted
1/4 t baking powder

Heat oven to 450 degrees. Put a muffin pan in the oven to warm it while blending the ingredients. Blend all ingredients until batter is smooth. Put batter into 12 muffin cups. Bake for 10 minutes; reduce heat to 350 degrees and continue to bake for 6 minutes, or until puffed and golden, and centers are firm.

While the dutch babies are cooking, hull and halve 1 pint of strawberries and chop 2 ripe peaches. Drizzle 2 T of honey over the fruit and toss to coat.

Remove hot Dutch Babies from baking cups to small plates. Top with rhubarb sauce and fruit. Sprinkle toasted almonds on top of the fruit and serve immediately.

1/2 cup water
2/3 cup sugar
3 cups thinly sliced rhubarb

Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.

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