Nut semolina casserole with strawberries and rhubarb

Name: Nut semolina casserole with strawberries and rhubarb
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 375 g Strawberries; 300 g Rhubarb; 2 TABLESPOONS demerara sugar; 1 Vanilla pod; 1 l Milk; 150 g Wholegrain semolina; 3 Eggs; 100 g liquid honey; 30 g ground hazelnuts; 20 g Hazelnut flakes; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

375 g Strawberries
300 g Rhubarb
2 TABLESPOONS demerara sugar
1 Vanilla pod
1 l Milk
150 g Wholegrain semolina
3 Eggs
100 g liquid honey
30 g ground hazelnuts
20 g Hazelnut flakes
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash strawberries and rhubarb, dab dry and clean. Halve the strawberries, cut the rhubarb into pieces. Sprinkle with sugar and cover and leave to stand. Cut the vanilla pod open lengthwise and scrape out the pulp. Boil up milk, vanilla pulp and pod. Add semolina while stirring and let it swell at low heat for about 10 minutes. Stir occasionally and let it cool down. Separate eggs. Stir egg yolk and honey until frothy. Add ground hazelnuts and stir in semolina porridge by the spoonful. Beat the egg white until stiff and fold in loosely. Place the fruits, except for 3-4 tablespoons, in a greased, flat casserole dish sprinkled with breadcrumbs. Spread semolina mixture on top and sprinkle with the remaining drained fruit and hazelnut leaves. Bake in the preheated oven on the bottom shelf (electric oven: 200°C/ gas: level 3) for 40-50 minutes. Serve hot
2
Plate: Siebers presents
3
Spoon: pillivuyt