Dutch Babies with Poached Rhubarb ~
~ adapted from The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other ~
Scrape 1 vanilla bean; place flecks and pod in a medium saucepan.
Add 3 cups chopped rhubarb, 3/4 cups sugar and 2 tablespoons water. Cook 20 minutes over a low flame; remove from heat, add lemon juice and a pat of butter.
Process to make smooth and silky– 4 large eggs, 1/2 cup half-and-half cream, 1/2 cup all-purpose flour and 2 teaspoons sugar.
Pour into butter-coated (6 tablespoons melted) dishes for the oven or two 6-inch cast iron frying pans. Bake 20 minutes at 425 degrees.
Top with rhubarb, then powdered sugar.
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