|¾ lb (340g)||rhubarb, cut into 2 to 3-ince pieces|
|½ cup (100g)||sugar|
|1½ oz. (42g)||ginger, peeled and sliced very thin, about a 2-inch piece|
|½ cup (60g)||flour|
|½ cup (113g)||milk|
|1 tbsp (13g)||sugar|
|4 tbsp. (56g)||Plugrá® Premium Butter, unsalted, divided|
|1/4 cup (58g)||Mascarpone cheese, optional|
Roasted Rhubarb Preheat oven to 375°F. While the oven is heating, combine the rhubarb, sugar and ginger in an 8x8-inch baking pan. Let sit for 15 minutes - the sugar will begin to look wet.
Spread the rhubarb out so that there is as little overlap on the pieces as possible. Roast for 15 to 25 minutes, depending on the thickness or until tender. For thinner pieces, begin checking at 15 minutes by piercing with the tip of a paring knife. The knife should go through easily. Remove the pan from the oven and set aside while preparing the Dutch Baby.
Dutch Baby Increase the oven temperature to 400°F. Place a 10-inch cast iron skillet in the oven.
Combine eggs, flour, milk, sugar and 2 tablespoons melted butter in a blender carafe. When the oven temperature has reached 400°F, blend for 3 minutes. Add the remaining 2 tablespoons butter to the skillet in the oven for the last 1 minute. Carefully swirl the melted butter around the bottom and sides of the pan.
Add the batter to the pan, return pan to the oven and bake for 15 minutes, until the pancake is puffed and golden.
Remove from the oven and use a slotted spoon to transfer the roasted rhubarb to the top of the pancake.
Strain the cooking juices into a small pitcher or bowl and use as sauce for the pancake. Top with Mascarpone and mint leaves, if desired.