Rhubarb compote

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into small pieces, except for a few tender strips for decoration. Peel the ginger and dice very finely. Heat 75 g sugar, ginger, liqueur and orange juice.

2. 2

   Cook the rhubarb pieces for 3-5 minutes, let them cool down. In the meantime, separate the eggs. Whisk egg yolk and 3 tablespoons of milk. Bring the rest of the milk to the boil briefly. Season with 3 tablespoons of sugar and lemon juice. Sprinkle semolina and let it swell for about 5 minutes at low heat while stirring.

3. 3

   Stir in whisked egg yolk. Beat egg whites until stiff, fold in loosely. Serve the compote and semolina in portions, decorated with tender rhubarb strips.

Nutrition Facts

KCAL
310 kcal

CARBS
50 g

FATS
7 g

PROTEINS
8 g