Rhubarb-apricot compote with wholemeal semolina gnocchi

Name: Rhubarb-apricot compote with wholemeal semolina gnocchi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Rhubarb; 1 can(s) (425 ml) Apricots; 7-10 Tbsp Juice of 1 lemon; 100 g Sugar; 20 g Cornstarch; 1/4 l Milk; 1 package Vanillin sugar; 10 g Butter or margarine; 75 g Wholegrain semolina; 1 egg (size M); 7-10 Tbsp Lemon balm

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Rhubarb
1 can(s) (425 ml) Apricots
7-10 Tbsp Juice of 1 lemon
100 g Sugar
20 g Cornstarch
1/4 l Milk
1 package Vanillin sugar
10 g Butter or margarine
75 g Wholegrain semolina
1 egg (size M)
7-10 Tbsp Lemon balm

Directions

1
Clean, wash and cut the rhubarb into pieces. Drain the apricots, collect the juice. Halve the apricot halves. Boil apricot and lemon juice, 75 g sugar and 1/4 litre water.
2
Steam the rhubarb for about 10 minutes. Stir cornstarch in 4 tablespoons of water until smooth, thicken compote with it. Stir in the apricots and let it cool down. In the meantime boil up the milk. Add remaining sugar, vanilla sugar and fat.
3
Stir in semolina, let it swell for about 5 minutes. Remove from heat, stir in the egg. Cut off the dumplings and cook in boiling water for about 7 minutes. Serve in portions with some compote. Add the rest.
4
Garnish with lemon balm strips and leaves.