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.