1/2 cup sugar (approximately... you might want more or less)
1 teaspoon vanilla extract
1/4 cup water
Sucre à la Crème:
1 cup (250 milliliters) 35% cream
3/4 cup (180 milliliters) Chuck’s Maple Syrup
1/2 Cup (125 milliliters) brown sugar
1/2 Cup (125 milliliters) white sugar
1/4 Cup (60 milliliters) corn syrup
1 tablespoon vanilla extract
30 grams butter
Put your iron skillet on the middle rack of your oven and preheat to 450 (F).
Add all the ingredients to a blender. Pulse until a smooth and thin batter forms.
Take your preheated skillet out of the oven and add the two tablespoons of butter, swirling the pan to melt the butter and coat the pan. Once the bottom of the pan is covered in butter, pour the Dutch Baby pancake batter into it and immediately return the skillet to the oven.
Bake until puffed and golden-brown, for 18-25 minutes.
Enjoy! Can be reheated in 350 F, if you have leftovers.
Wash the rhubarb, and trim off the ends. Then cut the stalks into 2.5 centimeter chunks. Can use frozen.
Put the cut rhubarb pieces, a bit more than half of the sugar, the vanilla extract and the water into a saucepan over medium high heat.
Cook and stir until the sugar dissolves.
Taste the liquid... Is it sweet enough? Or do you need more sugar? Add more if you need it.
Cook, stirring, until it comes to a boil.
Reduce heat and simmer for ten minutes.
Stir occasionally. Taste occasionally. Rhubarb should be softened, and even beginning to fall apart.
Take the pan off the heat and let sit for a few minutes... then pour into a bowl to cool.
If you accidentally make it TOO sweet.... add a squeeze of lemon juice to tart it up.
Sucre à la Crème:
In a saucepot add all the ingredients. Bring to a boil and cook until you reach the temperature of 230F.